Treasures Of The Earth Recipes
TREASURES OF THE EARTH (CHINESE STIR FRY)
This is a typical North-Eastern Chinese Dish, and has been my favorite ever since i came to study in Beijing 4 years ago. the Chinese name of this dish literally translated is earth three fresh (or three fresh produces of the earth) including eggplants, potatoes and green bell peppers. quick and easy to throw together, I like it with fried rice. Note: i timed myself when making this dish tonight and found that it took longer than i thought, esp if you make more or cut the pieces bigger, anyway cook the veggies to your desired tenderness, i like them extra soft
Provided by kangningchang
Categories Vegetable
Time 20m
Yield 1 plate, 2 serving(s)
Number Of Ingredients 10
Steps:
- peel potato and wash eggplant and bell peppers.
- cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.
- poor 2 T oil into a pan to heat over medium high heat.
- stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
- while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.
- add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.
- transfer the veggies to the plate with the potatoes.
- add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.
- add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste).
- add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.
Nutrition Facts : Calories 492.1, Fat 34.8, SaturatedFat 5.2, Sodium 1023.3, Carbohydrate 43, Fiber 12.8, Sugar 11.8, Protein 7.8
TREASURES OF THE EARTH
Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life.
Provided by That is Dr House to
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Slice the baby corn ears into 1/2 inch rounds.
- Heat a well seasoned wok over med high and stir fry the onion and carrot for about 3 minutes then add the mushrooms and stir fry for 3 more.
- Add the zucchinin, chestnuts and bell pepper. Stir fry for 3 more.
- Now add your corn, seitan, tofu and pineapple. Stir only occasionally for 5 to 7 minutes. The carrot should be crisp tender.
- Now combine broth, vinegar, braggs, cornstarch and cayenne stir until thoroughly mixed. Push vegetables to sides form a well. Add liquid to center of well. Stir constantly until thickened, then stir well to coat vegetables with sauce.
Nutrition Facts : Calories 95.7, Fat 0.3, SaturatedFat 0.1, Sodium 18.6, Carbohydrate 22.9, Fiber 3.1, Sugar 10.7, Protein 2.4
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