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Chinese Eggplant in Garlic Sauce

INGREDIENTS

4 Chinese Long Eggplant, sliced
2 tsp salt
2 tbsp cornstarch

Sauce

2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1 tbsp water
1 tbsp sugar
2 tsp cornstarch

To Stir-Fry

2 tbsp oil
2 tsp ginger, minced
5 cloves garlic, chopped
1-2 Thai chilis, sliced (optional)

Scallions, sliced for garnish

1. Place sliced eggplant in a large bowl or tray on top of some paper towels.  Sprinkle salt on both sides and allow to sit for 30-60 minutes.  Pat dry. 

2. Combine sauce ingredients in bowl and mix. 

3. After patting dry eggplant, coat eggplant in corn starch. Add oil to a wok or pan and fry eggplant in batches until browned on both sides and slightly softened. Transfer to plate. 

4.  Add more oil if needed to pan.  Fry ginger, garlic, and chilis until fragrant.  Add eggplant back into pan and toss.  Mix sauce thoroughly so cornstarch is evenly distributed without and pour over eggplant.  Stir until sauce thickens and evenly coats eggplant.  

5. Transfer to plate and top with scallions. Serve immediately with rice or noodles. 

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Mapo Tofu Mushroom

Mapo Tofu Mushroom

Mapo tofu is one of my classic Chinese dishes. I love eating it and I love making it.  Usually this dish is made with pork mince, but I’ve been adapting a few of these dishes for my friend Diego who is vegan / vegetarian.  This is one of those dishes, and I have to say I think I got it pretty close to down. 

Give it a try! 😀

 

INGREDIENTS

1/2 cup vegetable broth
2 tsp cornstarch
2 tsp soy sauce
1 tsp sugar
1 tbsp sesame oil
3 cloves garlic, minced
2 tsp ginger, minced
4 green onions whites, minced
1 tbsp fermented black bean paste
1/2 teaspoon Sichuan peppercorns, ground
200 g of mushrooms
2 teaspoons doubanjiang (chili bean paste)
14 ounce block of silken tofu, drained and cut into 3/4” cubes
green part of green onions minced for garnish

1. Add the stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

2. Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant. Add the black bean paste and Sichuan pepper and continue stir-frying.

3. Add Mushrooms and stirfry. Add the doubanjiang and stir to distribute. Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

4. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour over tofu. Toss to coat, then boil until the sauce thickens.

5. Garnish with the green parts of the green onions, then serve with hot rice.

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Chicken Chop Suey

Chop Suey

Chop Suey is a uniquely Chinese-American dish created by Chinese immigrants during the Gold Rush era.  The dish has origins in the Taishan region of China, but there are many conflicting reports of when the dish was invented.  

INGREDIENTS

1/2 cup chicken broth
1/2 cup soy sauce
1-2 tbsp oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1-1.5 lbs chicken, cubed into bite sized pieces
1 cup broccoli florets
2 carrots diced or julienned
1 small red or orange bell pepper cubed
4 mushrooms sliced
1 cup bok choy chopped
2 stalks celery sliced
1 onion sliced 
4 cloves of garlic sliced
1″ ginger piece minced
salt & pepper

1.  Combine chicken broth, soy sauce, oyster sauce, cornstarch and sugar and stir.  Set aside
2. Gather and cut all other ingredients.  
3. Heat pan to medium high heat and add neutral cooking oil.  Cook garlic, ginger, and half the onion until fragrant.  Add chicken and stir fry until chicken is no longer pink.  
4.  Stir sauce and add to pan.  Immediately add broccoli, carrots, and bell peppers.  Stir and cook for at least 2 minutes. 
5.  Add mushrooms and celery, stir, and cook for another minute. 
6. Add the rest of the onion, bok choy, and mushrooms.  Stir and cook for another minute. Adjust with salt and pepper to taste. 
7. Serve hot with a bowl of rice. 

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Hong Kong Beef Ho Fun

Hong Kong Beef Ho Fun

INGREDIENTS:

Marinade:
8 oz flank steak, sliced thinly
1 tbsp soy sauce
1 tbsp shaoxing cooking wine

Sauce:
1 tbsp Shaoxing cooking wine (or dry sherry)
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsp sugar
2 tbsp water

Stir Fry:
1 small head of broccoli chopped bite sized
7 oz flat wide rice noodles, dried
3 tbsp oil (veg or peanut)
1 tbsp garlic, minced
1 tsp ginger, minced
1/2 white onion, sliced
4 mushrooms sliced
1 cup bean sprouts
4-6 green onions, chopped
1 tsp sesame oil

  1.  Slice beef against the grain into strips and transfer the pieces into the marinade of soy sauce, Shaoxing wine, and cornstarch.  Mix the beef in with your hands and let marinate for at least 15 mins. 
  2. Take dried noodles and soak in lukewarm water for at least 15-20 minutes. You want the noodles to be soft but provide some resistance to breaking when bending.  You can also boil your noodles to this point too, but you have to be careful not to overcook them before stir frying! Once they’re done, drain and drizzle some oil on them so they don’t stick together. 
  3. Combine all the sauce ingredients. Mix well until sugar dissolves and set aside
  4. Bring a pot of water to boil and blanche broccoli until tender.  Drain and set aside. 
  5. In a large skillet or wok add 1 tbsp of oil and bring to high heat.  Lay down a layer of beef slices and cook until the beef turns golden brown.  30 seconds to 1 minute on each side.  Transfer to plate.  Cook in batches if needed until all the beef is cooked. 
  6. Add another tbsp of oil to the skillet and stir fry garlic, ginger, and onion until fragrant, about 15-30 seconds. 
  7. Add the noodles and drizzle a little bit of oil on top of them and toss.  Add in beef, mushrooms, and sauce atop the noodles and mix everything together. 
  8. Add the green onions, bean sprouts, and broccoli and toss.  Turn off the heat and let the pan do the rest of the work. 
  9. Serve hot on a large dish to share. Top with sesame oil or more green onions. 

Hong Kong Beef Ho Fun