(this is a use-up-what's-in-the-fridge recipe, the only constant being the sauce it's cooked in)
Sauce:
1/2c soy sauce/tamari
1/4c rice wine vinegar
2Tbs-1/4 toasted sesame oil
ginger to taste
garlic to taste
(if I'm using meat and thinking ahead (not often!!) sometimes I will mix the sauce and marinate the meat.)
Prepare all veggies & any meat (some favorites: carrots, broccoli, grean/pole beans, squash, collards, bok choy, cabbage, peas, turnip greens, mustard greens... beef or chicken or none at all)
Heat oil. toss in a pinch of mustard seeds and some pepper flakes (if you like spicy) & maybe some whole cumin if you feel like it. As soon as they start to change color, add your meat, then veggies (from longest cooking to quickest). Pour the sauce over and cook a few minutes. Serve over brown rice.
Showing posts with label stir-fry. Show all posts
Showing posts with label stir-fry. Show all posts
Friday, October 24, 2008
Hunan Egg-plant
Hunan Egglant (or Hunan Whatever)
1 tablespoon canola or peanut oil
1 pound Japanese egglant, unpeeled, cut into 1 inch pieces
1/2 teaspoon canola or peanut oil
4 cloves garlic minced
1 tablespoon chilli paste (like for Thai food, available at Jay International)
1 1/2 teaspoons minced fresh gingerroot
1/2 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons sake, mirin, or dry sherry (optional)
1 tablespoon rice vinegar
2 tablespoons chopped green onions
1 teaspoon toasted sesame oil
Heat one tablespoon oil in wok. Add egglant and stirfry until soft (about 3 minutes). Remove and set aside. Add 1/2 teaspoon oil to wok and stirfry garlic, chilli paste, and gingerroot for about 15 seconds over medium heat. Add broth, soy sauce, and sugar (and sake if using). Bring to a boil. Add vinegar and eggplant and cook until eggplant has aborbed most of the sauce (about 1 min.). Add green onion and sesame oil and toss well.
This recipe is better than the Hunan stuff at most Chinese restaurants. Although this is already an easy recipe, I often make it much easier by just using garlic/ginger paste, chilli paste, soy sauce, and water (instead of broth). Often I don't both to really measure these things, either. The taste is not quite as subtle that way but still really really good. And I usually make this with chicken or tofu and whatever vegetables I happen to have. It's the best with eggplant, though, since the eggplant really soaks up the delicious sauce.
1 tablespoon canola or peanut oil
1 pound Japanese egglant, unpeeled, cut into 1 inch pieces
1/2 teaspoon canola or peanut oil
4 cloves garlic minced
1 tablespoon chilli paste (like for Thai food, available at Jay International)
1 1/2 teaspoons minced fresh gingerroot
1/2 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons sake, mirin, or dry sherry (optional)
1 tablespoon rice vinegar
2 tablespoons chopped green onions
1 teaspoon toasted sesame oil
Heat one tablespoon oil in wok. Add egglant and stirfry until soft (about 3 minutes). Remove and set aside. Add 1/2 teaspoon oil to wok and stirfry garlic, chilli paste, and gingerroot for about 15 seconds over medium heat. Add broth, soy sauce, and sugar (and sake if using). Bring to a boil. Add vinegar and eggplant and cook until eggplant has aborbed most of the sauce (about 1 min.). Add green onion and sesame oil and toss well.
This recipe is better than the Hunan stuff at most Chinese restaurants. Although this is already an easy recipe, I often make it much easier by just using garlic/ginger paste, chilli paste, soy sauce, and water (instead of broth). Often I don't both to really measure these things, either. The taste is not quite as subtle that way but still really really good. And I usually make this with chicken or tofu and whatever vegetables I happen to have. It's the best with eggplant, though, since the eggplant really soaks up the delicious sauce.
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