Still using up those veggies from the farm share this week. Until my share last year I never had fresh edamame. Yummy! Well this was the week for fresh edamame.
Edamame with Garlic & Chile
1 bunch of fresh edamame
1 tablespoons soy sauce
1 teaspoons oyster sauce
1/4 teaspoon sesame oil
1/8 teaspoon hot red pepper flakes
1 tablespoons soy sauce
1 teaspoons oyster sauce
1/4 teaspoon sesame oil
1/8 teaspoon hot red pepper flakes
Cooking spray
1/2 teaspoons vegetable oil
1 teaspoons ginger, peeled and minced
1 teaspoons ginger, peeled and minced
1 garlic clove, minced
Cook edamame in a pot of boiling water for 5 minutes. Drain. Meanwhile mix the soy sauce, oyster sauce, sesame oil and red-pepper flakes in a small bowl. Heat wok coated with cooking spray over high heat. Add vegetable oil and swirl to coat the pan. Add the ginger and garlic and stir-fry until fragrant, about 15 seconds, then add edamame and stir-fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until edamame are well coated and most of the liquid evaporated, about 1 minute. Serve immediately.
Cook edamame in a pot of boiling water for 5 minutes. Drain. Meanwhile mix the soy sauce, oyster sauce, sesame oil and red-pepper flakes in a small bowl. Heat wok coated with cooking spray over high heat. Add vegetable oil and swirl to coat the pan. Add the ginger and garlic and stir-fry until fragrant, about 15 seconds, then add edamame and stir-fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until edamame are well coated and most of the liquid evaporated, about 1 minute. Serve immediately.
Spicy Glazed Eggplant adapted from Gourmet May 2008
1 1/4 lb Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger
1/8 teaspoon Japanese seven-spice powder (I used five spice because that is what I had)
1 1/4 lb Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger
1/8 teaspoon Japanese seven-spice powder (I used five spice because that is what I had)
3 tablespoons vegetable oil (I reduced to 1)
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute. Serve hot or at room temperature.
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute. Serve hot or at room temperature.
I think I found the problem. Seven spice powder included red and black pepper. I think if I had added more of the peppers it would have been better. Almost everyone that reviewed this recipe on Epicurious.com have it 4 forks (the highest rating).
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