Spicy Garlic Eggplant

I really enjoy eggplant especially when it's a little fried. The following dish is adapted from the typical Chinese dish served in many restaurants.

Sauce Ingredients:
1 1/4 Tbs of Soy Sauce
1/2 tsp of Cayenne Pepper
2 tsp Sugar
1 tsp of Rice Vinegar
1/4 tsp salt
1 1/2 tsp of Cornstarch mixed with 3 Tbs of Vegetable Stock

Remaining Ingredients:
3 Cups Peanut Oil
1 Medium-sized Eggplant, peeled and sliced lengthwise into 1/2 inch strips
2 tsp garlic, minced

Combine sauce ingredients in a bowl. Reserve. Heat wok or pan over high heat for 45 seconds. Add the peanut oil and coat the wok with spatula. When heated, place the eggplant strips in a strainer and lower into oil. Cook for 1 minute, or until eggplant softens or gets a little fried. You'll notice when the eggplant starts to darken. Remove, drain, and reserve.

In another pan, place 1 1/2 Tbs of oil from the previous pan. Over high heat add the minced garlic. Stir until it browns, then place the eggplant in the pan or wok. Stir together and cook for 1 1/2 minutes. Make a well in the center of the mixture. Stir the sauce and pour it in. Stir until sauce thickens and bubbles. Remove from heat and serve!

Mushroom and Cabbage Stir-Fry

Here's a simple Chinese style stir-fry that can be made very quickly. You could also use this for the inside ingredients to a spring roll.

Ingredients:
1 Small Cabbage
3 Large Shiitake Mushrooms or if you can only find small ones - use about 12-15
Peanut Oil
Fresh Ginger
Sea Salt
1 Scallion
2 Tbs of Vegetable Stock

Optional: Black Pepper

Julienne the cabbage. Slice mushrooms. Take the green part of the scallion and slice. Take about 1/2 inch of ginger and chop into really small pieces. Heat large pan or wok for 30 seconds. Pour in 2 Tbs of peanut oil in your pan. Throw in ginger and salt. Coat your pan with spatula. Keep cooking on high heat until some smoke starts to appear. Toss in cabbage and mushrooms. Stir-fry for one minute. Add 2 Tbs of vegetable stock. Mix well. Cook for 5 minutes or until cabbage softens. Add one more Tbs of vegetable stock. Add scallions. Add more salt and even pepper for taste. When the scallions turn bright green the dish is ready to serve!