Baking breads are lot of work, but there is a quiet period while waiting for the dough to rise. So, I got some ingredients out of the refrigerator and here it is: Stir fried eggplants with bell peppers, garlic, cilantro, chicken and shrimp, served with Gen-Ji-Mai brown rice.
2 ea Chinese Eggplants, washed, cut in halves, cut into 2 inch triangle wedges
1/4 C Cilantro, washed, stemmed, and chopped
1/2 C Bell peppers, red, green, yellow, cut in strips
(For ease, use frozen, sliced bell peppers)
263 g Chicken tenders - approx 5 pieces, cut into cubes
145 g Shrimp, raw, peeled with tail - approx 10 pieces, washed in salt water and rinsed
2 cloves Garlic, peeled and chopped finely
1 tsp Salt
1 tsp Japanese MIRIN or cooking wine
2 Tb White Vinegar
2 Tb Low Sodium Kikoman Soy Sauce
1 Tb Sugar
**MIX all seasoning above together in a bowl. Set aside.
1/4 C Vegetable oil to saute eggplants
2 Tb Vegetable oil to saute Chicken and Shrimp
2 Tb water + 1-1/2 tsp cornstarch mix and set aside. Stir again before use.
Wash the shrimp in salt water and rinse thoroughly. Strain to dry. Set aside.
Place cut eggplants on a large plate with 2 tablespoon of water. Cover with microwave oven proof cover. Microwave it for 3 minutes. Check for tenderness. It should not be cooked through (not translucent), but 1/2 way. Set aside.
Heat large wok over medium high heat. 30 to 35 sec.
Add 1/4 C vegetable oil. Heat until when you drop a small piece of eggplants, it sizzles.
Add eggplants and cover with lid.
Cook for 2 min. Open and stir. Flip each eggplant to face the opposite side down.
Cover. Cook for another 2 min. Open, Add bell peppers.
Stir. 1 min. Eggplants should show signs of tenderness.
Transfer to a bowl and set aside.
Return wok to medium high heat. Add 1 - 2 Tb of oil.
Make sure the oil is hot - add a piece of garlic, it sizzles. Add Chicken.
Stir fry. 2 min. Add Shrimp. Stir fry. 1 min.
Add eggplants, garlic. Stir.
Add seasoning mixture. Stir. Cover. Cook for 2 min
Open, Stir, Add cornstarch mixture. Stir gently to help cornstarch to thicken.
Add Cilantro, but save 1 tsp and set aside. Stir.
Remove from heat. Transfer to a serving plate. Top with cliantro.
GEN-JI-MAI - Nutri-whole grain Brown Rice
Prepare enough Gen-Ji-Mai as directed in its cooking instruction.
Note:** wash your rice, any rice thoroughly, until the water turns clear as much as possible. Nothing is worse than eating a bowl of rice that is gunky and smelly other than the true rice.
GEN-JI-MAI is really great tasting. I like it much better than the usual brown rice. Like it says, it has much better texture, and much softer. Yet, it has 64% more fiber and 400% more antioxidants... well at least that's what it claims, but I will stick with the taste bud test.