Tuesday, August 2, 2011

Woking With the Looi's! Part 1

When I was at my parents’ house in Seattle, I was able to have meals cooked for me which was a luxury that I had not experienced in a long time! Not only that but since turning vegan my parents have taken to eating less meat and dairy and treating them both as a condiments than a center piece of a meal (much to the dismay of my carnivorous brother (~^_^)~). Also! We have this awesome outdoor kitchen with which to cook Chinese food! It’s able to fit a full sized wok and spits out 65,000 btus (One needs really high heat to cook Chinese food well)! Given these three facts I then noticed that a lot of the dishes that my parents were cook for dinner turned out to vegan Chinese food (since Chinese food does not have any dairy)! So here is the first installment of “Woking” with the Looi’s!

A wok without a cook...

For all of the cooking that I’m about to show you don’t need a GIANT wok or 65,000 btus of POWER! A sauté pan on a regular stove top will do just fine.


Thai Eggplant with Peanut Sauce!
Thai eggplant (these are nectarine sized) halfed
1 onion coarsely chopped
2-3 tbsp Sesame oil
2-3 tbsp Vegetable oil
Plenty of garlic (or 2-3 cloves)!
Ginger (about the same amount as your garlic)
1 cup water (you might not need all of it!)

Peanut sauce!
1 to 2 garlic cloves minched!
1 cup Peanut butter
Rice vinegar 2-3 tbsp
Soy sauce ½ tbsp
White pepper just a dash!
Sesame oil 2-3 tbsps
1/3 cup orange juice or 1 tbsp lime juice (fresh squeezed is the best!)

Sautéed Potato Greens! (Yes the leaves of potato plants!)
Potato greens!
2-3 tbsp Sesame oil
2-3 tbsp Vegetable oil
Plenty of garlic (or 2-3 cloves)!
Ginger (about the same amount as your garlic)
1 cup water (you might not need all of it!)


I would start with preparing the peanut sauce, which is easy! First mix the sesame oil into the peanut butter, then the soy sauce, then your citrus, and then everything else! (haha it does not actually matter when you mix things, just make sure everything is nice and uniformly mixed!).

First halve your eggplants and for the potato greens cut the stems/stalks off of the leaves (Also! keep the stems, though you can throw away the ends of the stems if they look brown). Place your wok on the stove and turn it on to high! Then pour in your veggie oil and wait for it to start smoking. At this point throw in the garlic and ginger and stir it around for several seconds (and when I say several I mean like 3 seconds (/@_@)/!!!!!!)

Next throw in all of your eggplant halves and onions stirring them around while adding in the sesame oil! If your using a wok this is going to get really hot so I recommend using a glove to hold the wok, and a nice long metal frying pan stick thing that has a nicely insulated handle (wood, plastic, or a nice rubber covering)…it’s called a spatula right? Yes! I just googled the word and indeed what I was thinking of is a spatula! Let the eggplant cook until it is tender (if you can easily cut an eggplant half in half then it’s ready!)  Scoop your eggplant into a dish and pour the peanut sauce on and it’s done (you can mix it all up if you want (~^_^)~)!

Simmering tasty eggplant!! ~(@_@~)

The potato greens are easy! But you have to be quick and careful or you’ll over cook them \(@_@\). The dish starts off much like eggplant dish. Veggie oil into a hot wok, then garlic and ginger fried for a few seconds. First, throw in the stalks and cook them for about 10 to 30 seconds depending on how hot your stove is. Then throw in the leaves, immediately stir for 3 to 5 seconds and cover. At this high heat the leaves will cook very fast so being a paranoid Asian man I am I like to check every 2 to 3 seconds to see if it’s done, though the greens will probably be done in 45 seconds to a minute. At this point you can scoop them into a bowl!


Now you have two amazing Chinese Singaporean style dishes! Hopefully you had a the foresight to start cooking rice before you got your wok cooking started, because at this moment everything is ready to eat!!!

(~^_^)~ Nom nom nom nom nom! ~(^_^~)

Bon Appetite! ~(^_^~) (~^_^)~


nutritional supplements canada said...

Peanut sauce tastes good with the simmering eggplant.

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