Spicy Eggplant Stir-fry
1 large eggplant
Sauce for Spicy Eggplant
1 cup hot water
This dish depends upon the sauce, which can be obtained in large
Chinese supermarkets. The brand name is "Amoy", labeled
"Sauce for Spicy Eggplant" and it comes in small
(7.8 oz) jars.
Peel and dice the eggplant into½" to 1" cubes. Heat a large fry pan,
preferably non-stick. Add the eggplant (Hint, add the tougher parts, near the
stem, first). Sauté under high heat, stirring continuously, until the pieces
are turning brown, and the edges are rounded. Add most of the hot water and simmer until
tender, testing with a fork (only a few minutes additional). Add a bit of additional
water if needed. When done there should be perhaps ¼ cup of liquid in the pan.
Reduce heat, and add 2 heaping tablespoons of the sauce, about a half to a third of the
7.8 oz jar. Stir quickly, remove from heat and serve.
Kung Pao Tofu
2 14 oz packages extra-firm tofu
2 tablespoons canola oil
1 large red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon sesame oil
½ cup soy sauce
¼ cup granulated sugar
¼ teaspoon red pepper flakes, crushed
1/ tablespoon cornstarch mixed with 2 tablespoons water
2 scallions, minced
¼ cup roasted salted peanuts
Drain the tofu, wrap in paper towels for 10 minutes (to dry it)
and cut it into½ inch cubes.
Sauté for 3-4 minutes the pepper, garlic, ginger in the oil, with the sesame oil
mixed in. mix in the tofu and Sauté for 6 minutes more.
In a bowl, mix the soy sauce and sugar and add to the pan. Stir in the pepper
flakes and bring to a boil, reduce to a simmer and simmer for 5 minutes.
Mix in the cornstarch mixture and cook till the mixture thickens, about 1 minute.
Stir in scallions and peanuts, serve.
Stir-fried Vegetables with Black Bean Sauce
3-4 cup vegs: carrots, broccoli, onion, peas, red peppers
2 tbls black bean garlic sauce (in a jar at Chinese stores)
½ - 1 cup hot water
Black bean garlic sauce
The dish depends upon "Black Bean Garlic Sauce" which can be found
in all chinese stores in a jar. Lee Kum Kee brand is preferred.
Trim fat from pork, cut into thin strips. Stir fry and put aside, covered.
Skip this step if you are using leftover pork, just cut it up.
Stir fry vegs till done, but crisp. Add hot water, 2 heaping tablespoons
of the sauce, stir. Add chopped scallions. Bring back to a boil.
You can adjust the amount of sauce to your preference.
Remove from heat and serve.
1 pound Spinach, cleaned and stems removed
1-2 Tablespoons pine nuts (optional)
2-3 cloves garlic, mashed
1-2 Tablespoons olive oil
1-2 Tablespoons Balsamic vinegar
In a large teflon pan, Sauté the pine nuts in the half of the olive oil for a few minutes,
then add the garlic, Sauté an additional minute. Add half the spinach and
Sauté for a few minutew till limp. Remove to a dish, add the remaining oil and
spinach and Sauté it also, removing when done. Add salt and pepper and the
vinegar and serve.
Can substitute beet greens for spinach.
Oven Roasted New Potatoes
1 lb small potatoes
½ cup olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper to taste
Cut the potatoes into about 1 inch cubes. For very
small ones, don't cut or just cut in half. Put in pan
with oil and spices, toss. Cook at 425F for 35 minutes
or until done. Half way through, toss them. Add more
oil if needed.