We followed this recipe: https://thewoksoflife.com/chinese-eggplant-garlic-sauce/ We used 4 slender Japanese eggplants and 1/2 lb minced chicken (increased from 1/4 lb minced pork), and we microplaned the ginger (about 2 tsp). This was delicious, and we inhaled it. (Apr. 2022)
Tag: stirfry
Sichuan napa cabbage with cellophane noodles
We tried this recipe: https://omnivorescookbook.com/chinese-napa-cabbage-with-glass-noodles/ Our modifications: first, we first sauteed 1/2 lb minced chicken in 1 Tbsp oil until browned, then we added only 1 tsp ground Sichuan peppercorns (instead of 2 tsp whole) and kept them in the stirfry. We added the scallions and microplaned ginger, then proceeded with the recipe. After the… Continue reading Sichuan napa cabbage with cellophane noodles
Chinese sautéed cabbage with vinegar sauce
We tried this recipe for a quick and tasty side dish: https://omnivorescookbook.com/vinaigrette-cabbage-stir-fry/ We served this with salmon, but it probably would go great with crispy tofu (with minimal seasoning) and rice. (Jan. 2022)
Chinese chicken curry
We made this recipe: https://omnivorescookbook.com/chinese-curry-chicken/ We substituted the bell pepper with broccoli (cut into bite-sized florets), which we parboiled, dropped in ice water, and then drained dry. We sliced the carrot on a ¼" diagonal, and then in half. We sliced the chicken into 1/8" slices against the grain. We didn’t have S&B curry, so… Continue reading Chinese chicken curry
Chinese stirfried eggplant with minced pork
We tried this recipe: https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/ Instead of ¼ cup minced pork, we used ½ lb (approx ½ cup) and doubled the pork marinade (minced ginger and cooking wine) while leaving all other ingredients (including Pixian sauce) in the original proportion. We used Japanese eggplant, and I think that was better than the rounder western option.… Continue reading Chinese stirfried eggplant with minced pork
Korean stirfried root vegetables
I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½" thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼"… Continue reading Korean stirfried root vegetables
Chinese-style chicken with cashews and water chestnuts
We tried another version of this recipe, but this time we used 2 chicken breasts (instead of minced chicken) and omitted the lettuce cups due to our pantry. We also used 5 chopped scallions in lieu of the onion, reserving 1 Tbsp chopped greens for garnish. Our major modifications: First, we added ½ cup minced… Continue reading Chinese-style chicken with cashews and water chestnuts
Chicken and string beans stirfried with black bean sauce
We tried this recipe: https://omnivorescookbook.com/string-bean-chicken/ We tried using a large nonstick pan instead of a wok. We also used salted black beans (not premade black bean sauce). (Dec. 2020)
Singapore noodles with leftover shredded roast turkey
We followed this recipe: https://thewoksoflife.com/singapore-noodles-mei-fun/ Our modifications: first, for protein we used 1.5 cup handshredded leftover roast turkey breast and 6 freeze-dried medium shrimp (about 1.5 Tbsp). Second, for the noodles we used 5.5 oz pea and mung bean vermicelli noodles (2 small bundles of LongKou brand) instead of rice vermicelli. We soaked the noodles… Continue reading Singapore noodles with leftover shredded roast turkey
Chinese cabbage stirfry with bacon and chicken
We tried this recipe: https://thewoksoflife.com/chinese-cabbage-stir-fry/ Our modifications: first, for the protein we sauteed bacon (about 2 strips) cut into matchsticks, and then once the bacon rendered a bit, we added one boneless chicken breast, cut into ½" thick slices (each piece about 2x2"). Second, we hand-tore ½ small head of red cabbage. This dish was… Continue reading Chinese cabbage stirfry with bacon and chicken
Cooking Adventures 