Sichuan Eggplant or Eggplant with Spicy Garlic Sauce (鱼香茄子)

http://mvmaithai.blogspot.com/2013/08/sichuan-eggplant.html

Sichuan Eggplant or Eggplant with Spicy Garlic Sauce (鱼香茄子)
Serves 4

Ingredients
3 Japanese eggplants

8 oz ground pork (or pork tenderloin, cut into thin slices)
dash of sugar
½ tsp cornstarch
1 Tbsp Sesame oil
2 Tbsp water

3 cloves garlic, minced
1” piece of ginger, thinly sliced
2 green onions, cut into thirds

2 Tbsp chili bean paste 
2 Tbsp soy sauce
1 Tbsp rice vinegar
¼ cup chicken broth

2 Tbsp Sesame oil
2 Tbsp Canola oil

Instructions
1. Cut the eggplants on an angle into 1½ " wedges. Place the eggplant pieces in a large bowl. Add cold water to cover and stir in ½ Tbsp salt. Weight the eggplant pieces with a plate to keep them submerged. Soak for 15 minutes, drain and pat dry with paper towels.

2. Marinate the pork with sugar, cornstarch, 1 Tbsp sesame oil, and 2 Tbsp water.

3. Prepare the sauce. In a small bowl, add chili bean sauce, soy sauce and rice vinegar. Set aside.

4.  Heat your wok over medium-high heat. Dry fry the eggplant for 2 to 3 minutes. Sprinkle 2 Tbsp sesame oil around the perimeter of the wok. Stir fry for 2 more minutes, then sprinkle 2 Tbsp water. After 5 minutes, sprinkle another 2 Tbsp water, and stir fry until the eggplant is soft. Set it aside.

5. To a hot clean wok or saucepan, add 2 Tbsp Canola oil. Add garlic, ginger and the white part of the green onions. When fragrant, about 2 minutes, stir in pork. Cook until the meat turns opaque, about 5 minutes. Add the bean sauce and chicken broth. Bring it to a boil. Stir in the eggplant, lower the heat to low. Cover and simmer until the eggplant is just tender, about 7 to 10 minutes. Uncover, and stir in the remaining green onions. Transfer to a serving plate. Serve with white rice.

Cook's Note: Soaking the eggplant in salt water helps reduce bitterness, and also helps to reduce oil absorption.

Pork with Jalapeno peppers(豬肉片炒辣椒)

http://mvmaithai.blogspot.com/2013/08/preserving-summers-harvest-and-recipe.html 

adapted from the recipe found here

Serves 2
 

¾  lb marbled pork, cut into thin slices (beef is a good substitute)
dash of rice wine
salt and pepper to taste
2 Jalapenos, 4 Cayenne peppers, cut lengthwise, seeds removed.
6 green onions, cut into 2” strips
3 tablespoon Canola oil
4 tsp KimLan soy sauce, 1 tsp Golden Mountain soy sauce
½ tsp sugar
½ tsp. rice wine vinegar
2 tsp sesame oil

Marinate pork slices with a dash of wine and salt and pepper.

In a small bowl, mix both soy sauces, sugar, vinegar, and sesame oil; set aside.

Heat a large, sturdy frying pan on medium for one minute. Add 2 tablespoon Canola oil. When the oil is hot, about 3 minutes, add the pork slices, and let it sear for a few minutes. Turn them over and cook until they turn golden. Remove pork from pan and set aside.

Wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil. Stir in both peppers. After 1 minute, add the green onions. Cook until the pepper and the onions are soft, about 2-3 minutes, then add the pork back into the pan. Add in the seasonings, do a few quick stir and transfer to a serving plate. Delicious with plain white rice.

Cook's Note
To avoid tearing and choking, make sure your windows are open when you are cooking the peppers or cook outside if possible. When cutting and removing the seeds from the pepper, please use gloves. If you like it hot, by all means, leave the seeds in. You can use 1 brand of soy sauce. Just be aware that some are saltier than others. You can get the soy sauces from any Asian grocery stores. Walmart carries Kikkoman, which is not as salty.