Last night was easy yummy Chinese dinner, yes! Panda Express Style
🥢Mapo eggplant;
1 in a wok, heat canola oil, sauté eggplant , sprinkle sea salt and pepper, and set aside
2 In a same wok, heat sesame oil and canola oil, sauté chopped ginger, red chili pepper, Doubanjiang(spicy miso paste), and precooked and rinsed minced soy meat
3 Add 1.5 cups water, 1TBS mushroom powder
4 cook until bringing to simmer.
5 back in eggplant, simmer until eggplant is soaked in
6 adjust seasoning by adding salt, pepper, soy sauce, cayenne pepper, and gently mix well
7 add slurry (1TBS starch and 1TBS water), and stir gently, add 1/2TBS sesame oil to give the dish a toasted smell8 sprinkle Sichuan peppercorns, and chopped cilantros
🥢Green pepper+bamboo stir fry
1 shred precooked soy meat, marinate with grated ginger, soy sauce, and corn or potato starch
2 chop cabbage, cut green peppers and bamboo shoots into thin strips
3 Heat a wok on high, add canola oil and sesame oil, cook shredded soy meat until it gets brown, and set aside
4 In a same wok, add small canola oil, stir fry green peppers, bamboo shoots and cabbage, sprinkle salt and pepper
5 back in soy meat, sprinkle chili peppers, add mushroom powder, water, coconut sugar, soy sauce, and stir to mix