1/4 pound beans or broccoli florets
4 Tablespoons vegetable oil
4 ounces extra large shrimp, peeled and deveined
1/4 cup water
1/4 teaspoon Aleppo pepper or smoked sharp paprika
1/2 teaspoon cornstarch
4 Tablespoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 clove garlic
1 Tablespoon Chinese black bean sauce*
1/2 teaspoon chili paste, or chili-garlic sauce*
1 teaspoon sesame oil
2 teaspoons cornstarch
chopped peanuts, scallions, and/or cilantro as garnish
hot cooked brown or white rice
1. Wash the eggplant and cut into 1-inch pieces. Trim the beans and cut into 1-inch lengths. Mash the garlic.
2. Blend together the water, Aleppo pepper, 1/2 teaspoon cornstarch, soy sauce, vinegar and sugar.
3. In a separate bowl combine the garlic, black bean sauce, chili paste, sesame oil and 2 teaspoons cornstarch.
4. Heat the oil in a wok to 350 degrees. Add the eggplant in batches and cook, stirring, until beginning to brown and soften. Remove to a plate while you finish with the rest of the eggplant, and then stir-fry the beans.
5. Remove the beans to the plate with the eggplant and add the shrimp. Stir fry until pink. Put on the plate with the vegetables.
6. Drain off any extra oil in the wok and add back the eggplant, beans and shrimp.
7. Stir to combine, and then add in the soy sauce mixture. Cook, stirring, until thickening.
8. Add the remaining sauce mixture and cook until sauce is of the desired consistency.
9. Serve over rice and garnish with peanuts, scallions or cilantro.
*available in the Asian section of the supermarket
1/2 cup vegetable oil (not olive oil)
1 teaspoon chipotle pepper
1. Heat your grill or grill pan. Combine the oil and pepper. Slice the zucchini crosswise on the diagonal.
2. Brush the steak with the oil mixture and place on the hot grill or grill pan, oiled side down. Brush the top with the oil.
3. Cook for 5 minutes and turn over. Brush the zucchini with the oil and place on the grill. Brush the top with the oil. Cook for 4 minutes and turn over. Turn the steak over again, if you like it medium-well, or remove to a plate to rest for medium-rare.
4. Cook the zucchini for another few minutes, until tender. Serve.