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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.