An Odds-On Favorite

Dear SOS: I would love to have the recipe for stuffed Japanese eggplant appetizer from City Wok in North Hollywood. What are the chances?

--PAUL

DEAR PAUL: 100%

STUFFED EGGPLANT

EGGPLANT

6 medium Japanese eggplant

2 teaspoons cornstarch

1/2 pound boneless, skinless chicken breast, chopped

1/4 pound medium shrimp, chopped

1 carrot, chopped

1 stalk celery, chopped

1 clove garlic, minced

1/2 teaspoon minced ginger root

1/2 teaspoon salt

1 teaspoon sugar

Pinch white pepper

Oil

Chopped green onion

Cut eggplants in half lengthwise. Scoop out centers to create shallow cavity. Lightly dust cavity with cornstarch.

Combine chicken, shrimp, carrot, celery, garlic, ginger root, salt, sugar and pepper in bowl. Mix well. Fill eggplant cavities with stuffing, distributing evenly and packing firmly.

Heat about 2 inches oil in deep skillet to 375 degrees. Carefully add stuffed eggplant halves, stuffing-side down, and fry 4 to 5 minutes. Remove with slotted spoon and drain on paper towels. Arrange eggplant on serving platter. Repeat with remaining eggplant. Pour Wok Sauce over eggplant. Sprinkle with green onion.

WOK SAUCE

1 cup chicken broth

2 teaspoons mushroom soy sauce

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon minced ginger root

1 1/2 teaspoons oyster sauce

1/2 teaspoon chicken stock base

Pinch white pepper

2 teaspoons cornstarch

1 tablespoon water

Combine chicken broth, mushroom and regular soy sauces, sugar, ginger, oyster sauce, chicken base and pepper in saucepan. Bring to boil. Mix cornstarch with water to make a thin paste and add to sauce mixture. Cook, stirring, until sauce is shiny and slightly thickened.

Makes 12 servings.

Each serving contains about:

59 calories; 452 mg sodium; 21 mg cholesterol; 2 grams fat; 5 grams carbohydrates; 6 grams protein; 0.36 gram fiber.

A Sauce to Die For

DEAR SOS: Giovanni’s Restaurant in Camarillo makes a to-die-for raspberry sauce for rack of lamb that I would love to make at home.

--ALICE

DEAR ALICE: Giovanni’s owner, Anne Tromba, sent this simple sauce. It’s easy to make yet adds glamour to any grilled or roasted rack of lamb, pork or veal.

GIOVANNI’S RASPBERRY SAUCE FOR LAMB

1 cup fresh raspberries or frozen raspberries with liquid

1/2 cup Creme de Cassis

1 teaspoon sugar

1/2 cup heavy whipping cream

Combine raspberries, Creme de Cassis and sugar in saucepan and bring to simmer. Add whipping cream and cook, stirring until hot but not boiling. Serve over carved roast rack of lamb, pork or veal.

Makes 6 servings.

Each serving contains about:

125 calories; 8 mg sodium; 27 mg cholesterol; 8 grams fat; 4 grams carbohydrates; 1 gram protein; 0.61 gram fiber.