Saturday, June 07, 2008

Vegetable Hot Pot, Rice Dumplings, Szechuan Eggplant, Grilled Sesame Asparagus

Dinner 6/07

Vegetable Hot Pot

Rice "Dumplings"

Szechuan Eggplant

Grilled Sesame Asparagus

The Hot Pot is your standard "stir-fried vegetables braised in brown sauce" with garlic, ginger, tamari, water and cornstarch used as a thickener. The veggies were carrot, red bell pepper, baby corn, shiitake mushrooms along with tofu. We made mini-rice balls in the deep fryer as sort of dumplings, floating on top of the sauce.

The eggplant was wicked hot -- tamari, agave, sriracha, rice wine vinegar combined and the sauce poured over the stir-fried eggplant pieces and reduced until thickened.

The asparagus was blanched and marinated with sesame oil/tamari and then grilled.

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