Heat oil, add eggplant, cook on medium and with back of large spoon, press juices from eggplant, until it's soft and the color changes. Takes about 10-12 minutes. Add salt, garlic, onion, soy sauce and sugar. Cook 1-2 minutes more. Northern Chinese style.
Shao Dou Jia (Stir Fried Green Beans)
3 C green beans, ends snapped
1 green onion
3 garlic cloves
1 T cooking oil
1 T sugar
1 t salt
1 t soy sauce
Heat oil, add beans, cook on high 3-4 minutes in oil while stirring. Add salt, soy sauce, sugar, onion and garlic. Cook 1-2 minutes more. Shanghai style.
Mix the ground pork, sesame oil, ginger, onion, salt and pepper. Peel and slice the egg plant into .25" slices. Make, like little sandwiches, a .25" layer between 2 slices of egg plant.
Mix the flour, corn starch and salt, then add water until like a thick soup. Dip the egg plant pies into the flour mixture until well covered.
Fry in .5" hot oil until both sides are golden brown. This is best when eaten while still very warm. It's best to buy egg plants that are not fat (less seeds).
Gong Bao Ji Ding (Stir Fried Pepper Chicken)
1.5 C chicken breast, skinned & boned
1/2 C uncooked (raw) peanuts
1 C bell pepper
3 slices ginger root
2 green onions, chopped 1/2"
1 t salt
1 t soy sauce
Soak byte sized pieces of chicken in soy sauce for 5 minutes. Cook
peanuts in oil over medium heat for 3 minutes while stirring. Remove peanuts. Add ginger, green onion, chicken, turn heat on high for 2 minutes. Add green pepper, salt, nuts, soy sauce and green onion. Stir for 2 minutes. Northern Chinese style.
