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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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Thai Basil Chicken

Thai Basil Chicken

INGREDIENTS

1 lb boneless chicken thighs, cut into bite sized pieces
2 green onions cut into 2″ lengths
1-1.5 cups Thai basil leaves, loosely packed
6 garlic cloves, minced
2 birds eye chilis chopped
2 tbsp neutral oil (I used Peanut)

SAUCE

1 tbsp oyster sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/4 cup water

  1. Combine sauce ingredients, mix, and set aside. 
  2. This is a very fast cooking time, be quick. Heat oil in pan over high heat and add garlic and chili.  Cook for 10-20 seconds. 
  3. Add the scallion whites and chicken. Cook for a couple minutes until chicken no longer looks pink. 
  4. Add sauce and cook until sauce reduces to a silky, glossy consistency. It should coat the back of a spoon but slide off easily.  
  5. Toss green part of green onions into pan as well as the basil leaves.  Stir until wilted and turn off the heat. 
  6. Serve with hot rice.  Save some fresh basil, finely chopped scallions, and maybe some sesame seeds for garnish.  

 

Thai Basil Chicken

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Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup
INGREDIENTS

3-3.5 lbs of beef shank, 2″ chunks
2″ piece of ginger, sliced and smashed
8 cloves of garlic, smashed
5 scallion whites, cut into 2″ segments
1 onion, wedged
2 tomatoes, wedged
5 dried chilies
1 tbsp tomato paste
2 tbsp spicy bean paste (dobanjiang)
2 tsp sugar
1/2 cup soy sauce
1/2 cup shaoxing wine (or dry sherry)

Herb packet in cheese cloth
4 star anise
1 cinnamon stick
3 bay leaves
1 tbsp fennel seeds
1/2 tbsp cumin powder
1 tsp coriander powder
2-3 tbsp sichuan peppercorns

to serve
Fresh white noodles
Bok choy, blanched
Cilantro, finely chopped
Scallions, sliced

  1. Boil water in a large pot.  Once the water is boiling, add beef and let come back up to a boil for 1 minute.  Strain in a colander and rinse with fresh water. 
  2. For the instant pot or regular pot on stove, saute ginger, garlic, scallions, and onions with oil.  Cook until onions are translucent. 
  3. Add meat and sauce and mix well.  Then add 8 cups of water and spice packet.  
  4. For regular pot: Bring to a boil and then drop down to a simmer on medium low. Cover and cook for at least 3-4 hours. FOR INSTANT POT: Cover and set to pressure cook for 90-100 minutes.  
  5. When broth is done, get toppings together. Boil water, blanche bok choy, and get scallions and cilantro together.  Serve broth and meat in a bowl.  Serve Hot.