Hanyu

What I do in my free time. Xuexi hanyu.
(Blip doesn't support Chinese characters. Boo.)

And this is what I miss most about China:
Qiezi! a.k.a. eggplant



Hot Garlic Eggplant Recipe

Ingredients:
4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese groceries will have them)
1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-most don't)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

1)Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.

2)On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.