INGREDIENTS

1/2 pound skinless salmon fillet
8 fresh shiitake mushrooms, stems discarded
8 slices Chinese eggplant, 1/2-inch thick
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon white pepper
SAUCE
2 tablespoons black bean sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
8 slices taro root or sweet potato, 1/2-inch thick
Cooking oil for deep-frying
Plum sauce for dipping

COOKING METHOD

GETTING READY

With a 1 1/2-inch cookie cutter, cut eight rounds from salmon fillet, mushrooms, and taro slices.

Place salmon, muishrooms, and eggplants in a bowl. Drizzle oil over all then sprinkle with salt and pepper; turn to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl; mix well and set aside.

COOKING

In a wok, heat oil for deep-frying to 375°F. Add taro slices and deep-fry until golden brown, about 4 minutes. Remove and drain on paper towels.

Place a grill or wide frying pan over medium-high heat until hot. Arrange salmon, muhsrooms, and eggplant slices on grill; cook, turning once, until samon is opaque and mushrooms and eggplant is tender, about 2 minutes on each side.

To form stacks: Layer slices of taro, eggplant, salmon, and mushroom. Arrange stacks, taro side down, on a serving platter with black bean sauce and plum sauce on the side for dipping.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan