Tuesday, December 18, 2012

Chinese Style Eggplant

2 japanese eggplants or multiple chinese (egg) eggplants chopped
2 Tbsp oil
1.5 Tbsp Soy sauce
1 Tbsp red wine vinegar or l.5 tsp of black vinegar
1 Tbsp sugar
1 Chili sliced thin
1 tsp corn starch
2 tsp salt
1/2 tsp chili oil

Heat oil and fry eggplant.  Add the rest of the ingredients and braise until the eggplant is cooked through and the sauce has thickened.

Korean Style Potatoes

2 cups of potatoes chopped
1/2 cup water
2 Tbsp oil
2.5 Tbsp soy sauce
1 Tbsp Garlic minced
2 Tbsp Corn syrup
1 - 1.5 Tbsp sugar
1/8 tsp salt
1/2 tsp sesame seeds

Fry potatoes in oil for 5 minutes on med high.  Add garlic, sugar, soy sauce, sugar, corn syrup and water.  Boil, then turn heat down and braise for 5 minutes.  Add Salt to taste, continue to cook until potatoes are cooked and glazed.  Top with toasted sesame seeds.

Also delicious to add 1Tbsp of chilli sauce.  Yum!