Waterloo Public Library Digital Collections

Waterloo Chronicle (Waterloo, On1868), 8 May 1996, p. 11

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* 1/4 cup dry sherry E 1 tablespoon brown sugar > E 1 tablespoon rice vinegar 3 tablespoons comstarch 2 tablespoons canola oil 1 medium onion, peeled and iE thinly sliced â€"___ 1 large egg plant, peeled and : cut into one inch cubes d 3/4 teaspoon salt E3 2 tablespoons garlic, minced t 3/4 tablespoon fresh ginger root, peeled and minced s 1/4 teaspoon black pepper _ _3 tablespoons light soya sauce Voluntary Pay Because of you, it‘s working 886â€"2830 In a medium Bowl, mix W:Mfl.“ pepper and cayenne: Dredge the shrimp or chicken in the seasoned flour and shake off excess. Fry in sesame oil in a hot skillet or wok. until h mige rep o m maang no pink or uniil arphkonlmhdda.l:: overâ€"cook shrimp. Remove fmnpauidchhonm towel. P Set saucepan of sweet and sour sauce on medium heat andnkulbeudw Mix in the cooked chicken and shrimp and cook one minute more. Serve over steamed rice. Peel and devein shrimp. :1 teaspoon dried crusited red Using a small sharp knife, slash pepper lengihwise along the back of 300 gram (10.5 ounces) packâ€" each shrimp, then wash and age curaâ€"firm whu, pat dry with a paper towel. cut in 1/2 inch cubes In a mediiin Kauil : i. * it e i. s SZECHWAN EGGPLANT (serves four) .. A teaspoon dried cruskied red _ .Combine soys sauce, sherry, i _ _ _ ... pepper | _ _ _( brown sugar and vinegar in a 300 gram (10.5 ounces) packâ€" liquidâ€"measuring cup. age oxraâ€"finm tofu, ?fimw-icz ~ cut in 1/2 inch cubes cup, Whisk cornstarch into 8 green onion bottoms, sliced measuring cup until dissoived. green onion tops, chopped _ Set aside. Sm . a -_"‘.'0 *13730 Purchas, FROM YOUR SOUTHWESTERN Schiueter Chev Olds ‘.'l /36 RBong ’.l' "an ’.r." h“ / de Tade . Copa. .2 Lreianed . s508°"4t $56, Â¥ 1re i t ,,”m (Continued trom page 9) 3 ,Pius 32,5“ L Heat 2 large wok or skillet Mdailndodoa-daurlry hum,mm and salt and stir fry for 6 to 8 minutes until the eggplant is soft. Add garlic, ginger, black pepper and crushed red pepâ€" g1 YOUR c ”I, dir * zl..,,uc * Eo per. Cook one minute more. Add whu and green onion bow toms. Suir the mixture that has been set aside and add to the wok. Mix well and stir fry another few minutes until the OAC. See Deater tor details You should know this: Licence, taxes and inurance no included. Desier may sell or lease tor les. Limited time ofter _ _""T6e d t ““'111 . “'°~31¢ Chay t“’b * C Ag * 72 We 6ngin, .nhbo...nt M e Rear * Tuny , 2 Remove from heat and serve over steamed rice garnished with chopped omion greens. Phyllis Hinz is a food business , event planner and ABS

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