Spicy Eggplant Stir Fry

I had some small Indian eggplants sitting in my fridge and I needed a way to use all of them up before they spoiled.  Since today is a rainy, dreary day, I decided that I needed a little spice to warm myself up.  Most of the pantry ingredients can easily be found at any Asian grocery market.

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Ingredients:
8-10 Small Eggplants
2 Tablespoons Chopped Ginger
2 Tablespoons Chopped Garlic
2 Tablespoons Chili Broad Bean Paste
1 Teaspoon Green Flower Pepper
3 Tablespoons Peanut Oil
1 Cup Vegetable Stock
Splash of Chinese Cooking Wine
1 1/2 Tablespoons Dark Soy Sauce
1/2 Cup Sliced Green Onion

Chop the eggplant into uniform chunks and sprinkle with some kosher salt. Place in a colander and let the eggplant weep for 20 minutes.

Heat a wok over medium-high heat and add the peanut oil. Once the oil is hot, add the chili bean paste and reduce the heat to medium. When the oil is red and fragrant, add the garlic, flower pepper, and ginger. Stir fry for 2-3 minutes, being careful not to burn the garlic and ginger.

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Add the splash of cooking wine and dark soy sauce and scrape down anything sticking to the sides of the wok. Add the eggplant chunks and stir to coat. Once bubbling, add the cup of stock and stir. Cook until the eggplants become tender. Add the green onion and serve with a bowl of hot rice.

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Chinese Pork Wontons

Looking for something spicy for a cool autumn evening?  These wontons deliver in a big way.  This is my twist on a traditional Sichuan classic.

Won-ton wrappers can usually be found at your local Asian market in the frozen section.
Won-ton wrappers can usually be found at your local Asian market in the frozen section.
These Chinese chives are available in the Asian market as well. You need one bunch. Be sure to remove all of the yellow blooms from the top and discard.
These Chinese chives are available in the Asian market as well. You need one bunch. Be sure to remove all of the yellow blooms from the top and discard.
2 lbs of ground pork. I like to buy the country style pork ribs and grind them with the Kitchenaid.
2 lbs of ground pork. I like to buy the country style pork ribs and grind them with the Kitchenaid.

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Finely chop the top half of the chives.
Finely chop the top half of the chives.
2 Tbls minced garlic, 2 Tbls small diced ginger
2 tablespoons minced garlic, 2 tablespoons small diced ginger
2 Tbls dark soy sauce, 2 Tbls sesame oil. Combine everything in your bowl.
2 tablespoons dark soy sauce, 2 tablespoons sesame oil.
Combine everything in your bowl.
Combine with 1 cup of chicken stock and stir until consistent.
Combine with 1 cup of chicken stock and stir until consistent.
Add some crushed ginger to cold water and prepare to assemble.
Add some crushed ginger to cold water and prepare to assemble.
Add a tablespoon of the filling to the center of each wrapper and moisten 2 edges.
Add a teaspoon of the filling to the center of each wrapper and moisten 2 edges.
Fold in half and seal.
Fold in half and seal.

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This is what they look like after folding.
This is what they look like after folding.

For a more thorough description of how to fold these wontons, please check out this link:  http://www.epicurious.com/recipes/food/views/to-form-water-caltrop-wontons-51147800

Folded and ready for boiling.
Folded and ready for boiling.
Drop into boiling water. When the water returns to a boil, add a cup of cold water. Once it begins to boil again, add another cup of boiling water. Once it begins to boil the third time, they should be cooked through. Drain and divide into bowls.
Drop into boiling water. When the water returns to a boil, add a cup of cold water. Once it begins to boil again, add another cup of cold water. Once it begins to boil the third time, they should be cooked through. Drain and divide into bowls.
They wrinkle up like little brains.
They wrinkle up like little brains.
For the sauce combine 5 tbls chili oil, 1 tsp sesame oil, 1 tsp sugar and 2 tbls soy sauce.
For the sauce combine 5 tbls chili oil, 1 tsp sesame oil, 1 tsp sugar and 2 tbls soy sauce.

Chili sauce is no joke and I make my own.  This is the recipe that I use:  http://www.seriouseats.com/recipes/2013/02/fuchsia-dunlops-chilli-oil.html

Chili oil.
Chili oil.
Drizzle a tbls of the sauce over the hot dumplings and serve immediately.
Drizzle a tbls of the sauce over the hot wontons and serve immediately.
If you would like to try more authentic Chinese recipes, I highly recommend this cookbook.
If you would like to try more authentic Chinese recipes, I highly recommend this cookbook.

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