Szechuan Spicy Eggplant

INGREDIENTS (for 2-3)

6 Japanese eggplants*

2 green onions

1/2 cup vegetable stock

3 tbsp vegetable oil

Spicy Szechuan Sauce:

- 4 garlic cloves

- 1 red Thai chili pepper**

- 2 tbsp shredded fresh ginger

- 4 tbsp soy sauce

- 1 tbsp black bean sauce

- 1 tbsp rice vinegar

- 2 tbsp mirin (or any rice wine)

- 2 tbsp sugar

- 2 tbsp sesame oil

- 1 tsp Szechuan pepper (if yo have it)

*Yes, you need these ones. Sorry, it's not going to work with the regular/Mediterranean type.

**If you don't have fresh Thai chillies, you can use chili paste instead (about 1 tbsp).

PREPARATION

Spicy Szechuan Sauce:

Peel garlic cloves and place them in a mortar. Add chili (or chili paste) and ginger. Grind and reserve.

Place all the other sauce ingredients in a bowl and mix well. Add the chili/garlic/ginger paste and mix.

Reserve.

Cooking the eggplant:

Wash the eggplants and cut off stems. Cut them into long strips (finger size). Reserve.

Wash the green onions and cut them into thin slices. Reserve.

Place a skillet over medium heat and add 3 tbsp vegetable oil.

Add eggplants and cook for about 5 minutes. Stir often.

Add half of the sauce and cook for 2 minutes. Stir often

Add the rest of the sauce and cook for another 2 minutes. Stir.

Add vegetable stock and lower heat. Cook for 5 minutes.

Turn off heat.

Garnish with sliced green onions. Serve very hot with cooked rice.

VARIATION: you can make a version of this by adding chunks of tofu, either deep fried, stir fried or directly from the package. 

Peanut Sesame Noodles

One of my favorite noodle dishes ever! Easy to make and D.E.L.I.C.I.O.U.S.

INGREDIENTS (for 2)

2 cups udon noodles*

2 cups bok choy**

2 carrots

2 tbsp vegetable oil

Peanut sesame sauce:

- 1 cup peanut butter (creamy)

- 6 tbsp soy sauce

- 2 tbsp rice vinegar

- 2 garlic cloves

- 3 green onions

- 3 tbsp toasted sesame seeds

- 2 tbsp sugar

- 1 lime juice

- 2 tbsp sesame oil

- 1 tsp chili sauce

- 1 tbsp shredded fresh ginger

- 1/4 cup water

*Use sweet potato or rice noodles for GLUTEN-FREE.

**It's also delicious with spinach or cucumber.

PREPARATION

Peanut sesame sauce:

Slice garlic and onion and add to blender. 

Add all the sauce ingredients, except for the peanut butter. Blend until smooth.

Then add the peanut butter and blend.

If the sauce is too thick, add more lime juice or water.

Reserve.

Vegetables:

Wash and peel carrots. Cut into very thin strips and reserve.

Wash bok choy. Cut off the bottom part of the stem and discard.

Place a skillet over medium heat and add 2 tbsp vegetable oil. 

Add bok choy and 1/4 cup water. Stir well and cover with a lid. Cook for about 5 minutes.

Turn off heat and reserve.

Udon noodles:

Cook the noodles in boiling water for 4-5 minutes. Drain, wash with cold water and reserve.

Serving the plates:

Place noodles in the middle of a bowl (or large plate) and add the vegetables.

Pour some peanut sesame sauce on top (you can always add more sauce while eating it). 

You can slice more green onion and sprinkle it over the sauce. 

Mix well all the ingredients and enjoy!

I've made this same dish with avocado, tomato, kale, "mock duck", tofu, lettuce, sweet corn... Use your imagination!