2 long Chinese eggplants, cut on an angle into large bite-sized pieces
1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
½ red bell pepper, cut into large bite-sized pieces
½ orange bell pepper, cut into large bite-sized pieces
4 tablespoons oil
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
½ teaspoon sugar
¼ teaspoon white pepper
½ teaspoon sesame oil
Salt, to taste
First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.
2 tablespoons Shaoxing wine or dry sherry cooking wine
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound broccoli, cut into small florets
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.