Dinner 9/9Seitan and Tomato over Jasmine Rice
(seitan, red bell pepper, onion, garlic, tomato, veg stock, tamari, cornstarch)
Chinese BBQ Tofu
(hoisin, rice vinegar, agave, five-spice powder, tamari)
Szechuan Eggplant
(recipe below)
Gyoza
(shiitake, napa cabbage and mushroom sauce)
It's (homemade) Chinese take-out food tonight -- although in that case, it'd be dim sum instead of gyoza ;)
More importantly -- new plates (for the seitan/tomato and gyoza)!
Szechuan Eggplant
1 eggplant cut into 3/4" cubes
1 tbs. vegetable oil (or canola/peanut)
1 tbs. garlic, crushed
1 tsp. ginger, minced
1/2 tsp. red pepper flakes
for the sauce:
1/2 cup veg stock (or water)
1/4 cup hoisin sauce
1/4 cup sherry
1 tbs. tamari
2 tbs. sugar (or agave)
Cut eggplant into 3/4" cubes, add salt and let sit for 20 minutes. Rinse eggplant and pat dry.
Heat a wok to med-high, and add oil. When it just begins to smoke add the garlic, ginger and red pepper flake and stir-fry for 30-45 seconds. Add the eggplant and stir-fry for 3-4 minutes or until the eggplant starts to show some color.
Combine all of the sauce ingredients and pour over the eggplant.
Bring the sauce to a boil and then simmer for 10-15 minutes, stirring occasionally, until the liquid is reduced to about 1/4 cup and is glazing the eggplant.
Check for seasoning / heat level -- If it needs a little kick, we usually add a shot of sriracha (rooster) sauce -- and serve over rice.
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