Steamed Broccoli with Egg Flower Sauce

 

This is quite a simple dish again. I simply emptied out my fridge to make this dish.

Cook broccoli in hot water and blanch in cold water to stop the cooking process and preserve the greenness. You can also choose to steam them instead. Set the broccoli aside or arrange them in a plate.

To make the egg flower sauce, here are the ingredients for my version: 

Soft tofu cut in strips or cubes
Mixed peas
Enoki mushrooms
Mixture of wild mushrooms (white or shitake mushrooms can be used also)
Eggs lightly beaten
Cornstarch + cold water to thicken the sauce

Instructions

1. Heat 2 tbsps of oil in the wok. Sautee the mushrooms until they start to soften (EXCEPT for the enoki mushrooms). Enoki mushrooms cook very fast,  so we’ll reserve them for later.
2. Toss in a handful of mixed peas for colour and interest.
3. Pour 1 cup of water or broth and bring to a boil.
4. Turn down the heat and add in the fresh soft tofu and the lightly beaten eggs.
5. Season the sauce with salt, white pepper and vegetable seasoning.
6. Thicken the sauce with cornstarch + cold water mixture.
7. Turn heat off completely and add in enoki mushrooms while the sauce is still hot.
8. Drizzle a few drops of sesame oil into the sauce.

Pour the egg flower sauce over the cooked broccoli.

Eggplant Kungpow Stirfry with Walnuts

This recipe is for 2 medium sized Asian eggplants.  

In a hot wok, heat 2 – 3 tbsps of oil. Fry walnuts (or cashews) and dried chili peppers until they start to turn brown. Add in eggplants (brinjals) that had been cut lengthwise about 2 – 3 inches. You can also cut them in “satay cucumber” style – angled corner pieces. Fry the eggplant until they start to soften and look transclucent. Add more oil if needed, but not too much because the eggplant will release the oil back into the wok when it is cooked.

For the sauce, pour 3 tbsps or more oyster sauce into the wok with the eggplants, nuts and dried chili still in it. Lower the heat to allow for time to adjust the sauce’s taste and consistency. Sprinkle a pinch of salt, about 1 tbsp of sugar and a dash of white pepper. Adjust the sauce by adding in more sugar or soy sauce. Once the sauce is done, remove from heat and plate.

Garnish with chopped cilantro and a sprinkle of toasted sesame seeds.