Month: February 2020

INGREDIENTS

• 10 oz Chinese long eggplant chopped
• 1 tsp salt
• 1 tablespoon cornstarch
• 2.5 tablespoon oil
• 1 tsp ginger, minced
• 3 cloves garlic, chopped

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/2 tsp. oyster sauce
• 2 tsp. sugar
• 1 tsp. cornstarch

DIRECTIONS

1. (Optional salting step). Place eggplant in large bowl and add water to cover. Add 1 tsp salt. Mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
2. Combine the sauce ingredients in a small bowl. Mix well.
3. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with thin layer of cornstarch.
4. Add two tablespoon oil to nonstick skillet and heat over medium high heat. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Sprinkle water as needed to speed cooking.Transplant the eggplants to a plate. If the skillet starts to smoke, turn to medium heat.
5. Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add the eggplant back into the skillet. Mix the sauce until the cornstarch is fully dissolved and pour it over the eggplant. Add water to soften eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
6. Serve hot as a side or as a main course over steamed rice or noodles.

Kale makes a nice soup. The taste and texture is very nice and satisfying in a soup. A good source of nitric oxide and other nutrients.

INGREDIENTS

• 1 bunch of kale (Lakota is pictured)
• 2 tbsp cooking oil
• 2 tbsp minced garlic
• 2 cups chick broth
• 3 cups water
• 1 tbsp of laver (seaweed)
• 1/2 tofu, cubed
• Mung bean vermicelli noodles (optional)

DIRECTIONS

1. Wash the kale
2. Pick off pieces of leaves from the stem
3. Heat cooking oil in bottom of soup pot
4. Stir in minced garlic for a minute, until flavor releases
5. Stir fry kale until it starts to wilt
6. Add chicken broth, and water; and bring to boil
7. Add seaweed for flavor
8. Let simmer for 20 minutes
9. Add tofu and vermicelli noodles (optional)
10. Simmer for 2-3 more minutes
11. Add salt and pepper to taste
12. Add sesame oil to taste (optional)

Taiwan or Chinese cauliflower can be found in Asian markets. It is sweeter and crisper than western cauliflower. It is delightful stir fried.

INGREDIENTS

• 1/2 head of cauliflower
• 2 tbsp cooking oil
• 2-3 tbsp chopped Chinese bacon (optional)
• 1 tbsp minced garlic
• 1/4 cup chicken broth (optional)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 teaspoon oyster sauce

DIRECTIONS

1. Rinse cauliflower
2. Cut cauliflower into small pieces
3. Mix soy sauce, Shaoxing wine, and oyster sauce in a bowl
4. Heat cooking oil in wok
5. Add minced garlic, and (optionally) minced Chinese bacon
6. Add the cauliflower, and saute
7. Add chicken broth or water to raise temperature
8. Stir fry in the soy sauce mixture
9. Done in 2-3 minutes
10. Add salt and pepper, or sesame oil, to taste