I’ve found an Asian supply grocery! It’s called Laos Asian Market. Very old school with vegetables, fruits, rice and noodles scattered around the floor in boxes, multiple freezers and refrigerators, shelves bursting with condiments, flours, spices, tableware, baskets, chopsticks, etc. Just what I was looking for! And I absolutely adored the really, really old guy who, looking like a proximate observer if not escapee from the Cambodian killing fields, speaking perfect English but choosing to leave us to our shopping while he continued viewing his TV program in the back room, was consideration itself. Perfect. Rural Pennsylvania has it’s moments 🙂
Of course I bought a ridiculous amount of stuff but was rational enough to remember that I had good quality, “gaver” duck legs in the freezer to cook.
I remembered a recipe for twice cooked duck legs that I thought was beyond good and decided to go with that. The recipe gives you a nice crispy duck skin that you have to appreciate.
I love eggplant! I love Asian prepared eggplant! I just remembered the word for eggplant when I was in Bangladesh; brinjal. Brinjal! Sounds exciting 🙂 I gathered together the necessary to excite my Laotian brinjal.
Spicy and delicious. I am convinced that, if you can get them, Asian eggplants are requisite when preparing Asian cuisine. There’s something about the texture and perhaps the taste.
So glad I saw Frugal’s recipe for ramen with pak choy. That was my inspiration for buying and preparing this simple, easy dish of bok choy. Thanks Frugal 🙂
1 tbsp peanut oil
3 Asian eggplant, cut into batons
1 tbsp sesame oil
4 garlic cloves, minced
1/2 inch fresh ginger, minced
2 scallions, thinly sliced
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sugar
Heat the peanut oil in a wok, then add the eggplant and stir fry until lightly browned. Push the eggplant to the side, add the sesame oil, garlic and ginger, stir frying until aromatic, toss with the eggplant and stir fry everything together for about a minute. Add the vinegar, soy sauce and sugar, stir fry for an additional minute.
Asian Style Baby Bok Choy with Broth
2 tbsp peanut oil
2 star anise
3 scallions, diagonally sliced
6 baby bok choy, halved
2 tbsp soy sauce
1/2 cup beef broth
1 tbsp honey
Heat the oil in a wok, then add the star anise, scallions and bok choy. Stir fry for 2-3 minutes, then add the soy sauce, broth and honey. Boil covered for about 2 minutes until the sauce thickens.