Eggplant Tofu

This is my favorite dish at the Imperial Palace in Lincoln, NE. They don't serve it with ground pork, but I think it is a nice addition if I happen to have some.
 
Eggplant Tofu

2 Chinese or Japanese eggplants (the long skinny ones), cut into bite-sized pieces
1 T salt
1 T oil
1/2 lb ground pork (optional)
1 pkg extra firm tofu, cubed in pieces the same size as eggplant
5 green onions, white part chopped and green part cut into 1" pieces
2-3 cloves of garlic, chopped
2 T minced ginger
1 T brown sugar
1-2 T garlic chili paste (either Lee Gum Gee brand called chili bean paste, or the sriracha brand called sambal oelek are my favorites)
1 T dry sherry or red wine
1 T black vinegar or rice vinegar
1/2 c soy sauce
1/2 c water
1 T cornstarch
1 T sesame oil
1 T toasted sesame seeds

Mix 1 T salt into enough cold water to immerse eggplant. Soak the eggplant in cold salt water for 20 minutes or so. Drain.

While the eggplant is soaking, prepare the sauce. Combine the sherry, vinegar, soy sauce, water, and cornstarch.  Set aside.

Heat oil over medium high heat in a large pan or wok. Add pork, if using, and cook until browned and drain. Then, add white part of green onion, garlic, ginger, chili paste, and sugar and continue to cook over medium high heat for a couple of minutes. Add eggplant and cook for 2-3 minutes, then add tofu, continuing to toss until eggplant can be pierced with a fork for 3 or 4 minutes (I like it tender but not mushy).

Add sauce (give it a good stir first before you throw it in) and continue to stir until it thickens. Stir in sesame oil, green onion tops, and sesame seeds.

Serve with steamed rice.

Cucumber Kimchi

Many kimchis are best after some fermentation, but I like cucumber kimchi to be very fresh. I think it tastes best soon after preparation, but it can last for one or two weeks in the fridge.  It is nice to eat as a side dish with grilled meat, or as a meal on its own with steamed rice. One of my favorite things to do is to pile it on top of cold soba noodles with some of the brine.

Cucumber Kimchi (Oi Kimchi or Oi Muchim)

2 -3 English cucumbers, cut in half and then cut into 1/4" thick half moon pieces (any other cucumber will work if you remove the large seeds)
1 T salt
1-2 T Korean chili flakes, go chu ka ru (found in most Asian markets)
3 green onions, white part chopped, green part cut in 1" pieces
1/4 c onion, chopped
2 T garlic, chopped
1 T toasted sesame seeds
1 T sesame oil
1 T sugar
2-3 T rice vinegar

Put the cucumber in a large bowl and sprinkle with salt. Set the bowl aside for several hours to overnight to let the cucumber release their juice. The brine that results is delicious. Toss the cucumbers with the remaining ingredients. Enjoy!

Tabouli

This salad would be good with many grains or foods eaten like grains: couscous, quinoa, spelt, amaranth, millet.

Tabouli

1 pkg of tabouli (often found in the health food section of the grocery store near the couscous), can also be labeled bulgar; use 1 cup and add dried parsley and mint, prepared according to package instructions

1 cucumber

2 large tomatoes

1 pkg of crumbled feta cheese

3 TBS olive oil

juice of one lemon

salt and pepper to taste

Optional:

1 can of artichoke hearts, chopped

1 can of heart of palm, sliced

freshly torn basil and parsley leaves

Toss to combine and refrigerate for several hours to let flavors mingle.