Chinese

Chinese

Ingredients:
1 tbsp canola oil Mock Duck
2 large leeks, white parts

Directions:
thinly sliced
with Kumquats
3 tbsp minced peeled
fresh ginger
12 kumquats, thinly sliced 1
Drain and squeeze the excess marinade from the mock
duck and slice it into strips ½ in/12 mm wide.
6
SERVES
2
In a medium bowl, mix together the tangerine juice, sugar,
tamari, vinegar, and cornstarch/cornflour.
3
Heat a wok over high heat. When the wok is very hot, add
the oil and swirl to coat. Add the mock duck and quickly stir.
Keep stirring until the mock duck is lightly browned. Add the
leeks and ginger and keep stirring until the leeks are softened,
about 3 minutes. Stir the juice mixture and pour it into the
pan, and keep stirring to coat everything with sauce. Stir until
the sauce is thick and glossy. Add the kumquats and stir just
to mix them in. Serve immediately.
NAGEV
GIB
This is meltingly soft eggplant with tender tidbits
1 cup/240 ml Basic
Vegetable Stock () of tofu, all glazed in a sweet, sour, and spicy sauce.
It’s just a bit hot, but if you are a fan of hot stuff,
2 tbsp soy sauce
add another spoonful of chile paste.
1 tbsp cornstarch/
cornflour
1 tsp red rice vinegar or Szechuan
red wine vinegar
2 tsp sugar
Eggplant
1 lb/455 g eggplant/
aubergine, peeled
with Peanuts
2 tbsp plus 2 tsp