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  Fragrant-EggplantIngredients
Directions2. In a small bowl, combine soy sauce, sugar, vinegar and water. 3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry. 4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes. 5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.
kwvegan vegan
Bok Choy with Ginger VinaigretteIngredients
DirectionsCombine vinegar, mustard, soy, etc. and mix well After bok choy is steamed you have two options: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over. or Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Makes 4 - 1 cup servings
kwvegan vegan
Bao Buns (Basic Recipe)24 Buns
Ingredients
DirectionsDissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total). Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork. Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel. Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes. (*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman). Egg Roll SkinsIngredients
Directions2. Gradually add water, beating in one direction to make a thin smooth batter. 3. Lightly grease a small skillet, as in step 3 above. 4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.) 5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel. 6. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.
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