Stir-fried Eggplant & Tofu

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 20 minutes

Ingredients:

• 1 large eggplant, cut in bite-sized chunks
• 2 Tablespoons peanut oil (may use canola oil or olive oil)
• 1 small sweet onion, thinly sliced
• ¾ teaspoon salt
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• ¼ teaspoon black pepper
• ¼ teaspoon dried pepper
• 3 blocks fresh tofu* (medium soft, cut into big strips), julienne cut
• 8 stalks scallion (green part), thinly chopped

Sauce :

• 3 Tablespoons soy sauce (can use Healthy Boy brand)*
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon brown sugar
• 1 cup vegetable broth (or 1 cup spring water + ½ teaspoon mushroom seasoning**
• 3 Tablespoons tapioca starch (or corn starch)*

Garnish:

• 8 stalks scallion (white part), julienne cut
• A few red chili peppers

* Available in Asian markets ** Available in Asian markets, the health food stores, or from http://www.vegecyber.com

Directions:

1. Combine all the sauce ingredients in a small bowl. Mix well and set aside.

2. Preheat the peanut oil in a medium pan on high heat. Add in and stir-fry the sliced sweet onion for about 1 minute or until fragrant. Add the eggplant and stir well.

3. Add the salt and continue to stir for about 10 more minutes.

4. When the eggplant is almost cooked, add the minced garlic, the minced ginger, the black pepper, and the dried pepper. Stir-fry for few more minutes.

5. Next, add tofu and the chopped scallion. Stir gently.

6. Last, add the sauce mixture and lower the heat. When the sauce thickens, the dish is ready.

7. Transfer the stir-fried eggplant into a plate.

Garnish:

* Sprinkle the scallion and red chili pepper on top.

Eggplant Clay Pot Sensation

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 30 minutes

Ingredients:

• 1 large eggplant or Chinese eggplant*, washed and cut into 1-cm (½ inch) slices
• 2 Tablespoons potato starch
• ½ cup + 2 Tablespoons canola oil
• 1 sweet onion (or 1 leek), finely chopped
• ¾ cup Coco Rico coconut soda*

Seasonings:

• 3 Tablespoons soy sauce (can use Healthy Boy Brand)*
• 2 Tablespoons mushroom sauce*
• ½ teaspoon mushroom seasoning*
• ¾ cup Coco Rico coconut soda*
• 1 teaspoon black pepper

Garnish:

• ½ bunch cilantro, finely chopped
• A few thin slices of fresh chili peppers

* Available in Asian markets

Directions:

1. Coat each eggplant slice with the potato starch, and put aside.
2. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.
3. Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant.
4. Add in all the seasonings ingredients and bring to a boil. Then lower heat.
5. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.
6. When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens.

Decoration: * Place the eggplant clay pot sensation onto a big plate. Sprinkle the chopped cilantro and the sliced chili peppers on top. Serve with hot steamed rice.