China. While many people may think this country’s cuisine is mainly comprised of fried rice, General Tso’s Chicken, and fortune cookies, this spot on the map has much richer and more authentic flavors to offer your palate. Let’s push ourselves past items that are just too good for the take-out box. Today, I’m offering you two authentic recipes from northeast Chinese cuisine.
Keep on reading for full recipes after the jump!
Fried Sichuan Green Beans (Gan Bian Ji Dou)
Ingredients:
- 1 lb fresh green beans, ends trimmed and cut into 3-inch lengths
- 1 T extra virgin olive oil
- 1/2 T red pepper flakes
- 1/2 T cayenne pepper
- 3 garlic cloves, minced
- 1 t fresh ginger, minced
- 3 green onions, white parts
- 2 T liquid aminos
- salt, to taste
Directions:
Clean green beans and make sure they are dry with no water clinging to them. Heat olive oil in a skillet over high heat until the olive oil begins to ripple. Add green beans and saute for 8 to 10 minutes, stirring occasionally. The green bean skins should look slightly crinkly. Add in garlic, ginger, onions, aminos, and peppers. Saute and cook through for 1 minute. Serve with a side of white rice and enjoy!
Chinese Sauteed Potato, Eggplants, and Green Peppers (Di San Xian)
Ingredients:
- 1 large eggplant
- 2 middle-sized potatoes, peeled
- 2 green peppers
- 1/2 knob of fresh ginger, minced
- 1 green onion, chopped
- 1 garlic clove, minced
- 2 T liquid aminos
- 1 t sugar
- Pinch of salt
- Wet starch (mix 1 t cornstarch with 2 T water)
- oil for frying (around 1 C)
Directions:
Cut eggplant into one inch cubes. Salt and place on a cutting board. Slow the salt to sweat out the bitter moisture for 30-45 minutes. You will see beads of moisture come to the top. Wipe salt off with a damp paper towel and place to the side.
Meanwhile in large skillet or wok, heat up olive to frying temperature, around 150 degrees F. Clean potatoes and dice into 1 inch cubes. Line a plate with paper towels and fry potatoes until slightly golden brown. Using a wire basket, remove potatoes. Continue by frying eggplant in batches and the same with the green pepper.
Pour out the extra oil, leaving 1 T of oil in the skillet. Add garlic, ginger, and green onion. Saute for one minute. Return potatoes, eggplant, and peppers to the pan. Add liquid aminos, sugar, salt. Stir everything well and add wet starch mixture. Continue to stir until sauce is thickened and heated through.
Serve with white rice and enjoy!