When I have no idea for the dinner, I just make Chinese food, ‘cause it’s always the right answer 🥡🥢
Mapo eggplant
1 heat sesame oil in a large skillet, sauté eggplant, sprinkle light salt and pepper, and set aside
2 in a same skillet, add canola oil, sauté chopped ginger, red chili pepper, chili paste, and TVP (cooked and rinsed)
3 add water, mushroom powder, soy sauce, back in the eggplant
4 simmer until eggplant becomes tender, and the soup has reduced to half the original amount
5 adjust seasoning by adding salt, pepper, soy sauce if necessary
6 stir water starch and pour gently
7 sprinkle freshly grated Sichuan peppercorns, gently mix well🥢
Buddha rolls
1 heat sesame oil, sauté cabbage, carrots, shiitake mushroom, Bamboo shoots, TVP(cooked and rinsed), and vermicelli, sprinkle sea salt and pepper, vegan oyster sauce
2 place wrapper (rice paper) like diamond, place shiso leaf, 2TBS fillings near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little flour and water mixture along the edge and close it up
3 pan fry until surface is golden brown