
Servings |
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- 2 in Eggplants cutrings and cored
- 2 eggplant cores small dice
- 1 carrot small dice
- 2 green onions sliced thinly
- 2 tablespoons water chestnuts rough chop
- 4 mushrooms minced
- 2 eggs lightly beaten
- 1 tablespoon garlic powder
- 2 teaspoons poultry seasonings
- 1 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- Smidgen Salt
- Dash Salt
- 2 tablespoon vegetable oil for frying
- 1 green bell pepper finely chopped with seeds
- 1 red bell pepper finely chopped without seeds
- 1½ cups rice vinegar
- ⅓ cup lemon juice
- 6 cups sugar
- ½ cup cornstarch
- 1 drop red food coloring
- 1 head of cabbage chopped
- 1 red bell pepper diced
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 3 tablespoon vegetable oil
- 1/4 teaspoon Salt
Ingredients
Ingredients
Eggplant Filling
Pepper Jelly
Fried Cabbage (Masters Class Only)
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- Cut the eggplants in 1/4 inch thick rings. Scrape the middle leaving 1/4 inch edges. Cut the eggplant cores and carrots in small dice. Followed by the rest of the veggies for the filling. Combine in one big mixing bowl.
- Measure the seasonings, spices, corn starch and combine with veggies in the bowl. Beat the eggs in a separate bowl.
- Pour the eggs into the veggie mixture and mix until well combined. Meanwhile chop the veggies for the pepper jelly.
- In a non stick pan add in the bell pepper jelly mixture and bring to boil. Lower down the heat to a simmer and let it cook for 5-7 minutes.
- Turn off the heat for the pepper jelly and let it cool slightly.
- Place an eggplant ring on a plate and drizzle the pepper jelly over top. Serve!
- Saute the cabbage and bell peppers in a pan over medium heat until soft in texture about 5 minutes. Add in the soy sauce, hoisin and salt. Saute for another minute and turn heat off. Serve!