Dry Fried Eggplant

For people who love all sorts of food, we dine out very, very infrequently.  When we do go to a restaurant it’s generally to the local Szechuan restaurant where the food reminds us of our time in China. 
One of our favorite dishes, which we always order, is Dry Fried Eggplant.  This is our attempt to recreate the dish and honestly we are pretty darn close.  Though this dish is almost spot on, I will say that it’s often easier to just go out and enjoy someone else’s cooking and having them do the cleaning up too! 
Dry Fried Eggplant

• Coconut oil for frying
• 1/2 cup tapioca flour
• Himalayan salt, to taste
• 1 tsp. ground Szechuan peppercorns (dried prickly ash)
• 1 tsp. hot paprika 
• 1 1/2 lbs. Chinese eggplant, stem removed and cut lengthwise into 2-3 inch-long “steak” fries
• 1/2 bunch cilantro leaves, chopped
• 1 tsp. Szechuan peppercorns, flakes

Heat oil (deep enough to come halfway up the thickness of the eggplant fries) in a heavy bottomed cast iron pan and heat to approximately 350F.  Place a wire rack over several layers of paper towels for draining after frying.  Mix together the tapioca flour, salt, ground Szechuan peppercorns and paprika and place on a large rimmed baking sheet.  Lightly moisten the eggplant fries with water and then lightly coat the fries with the tapioca flour mixture, shaking off and discarding any excess.  Working in batches, carefully fry the eggplant, turning when necessary, until lightly golden brown and tender in the center.  Remove the fries to the prepared cooling rack.  Plate and sprinkle on the cilantro and Szechuan peppercorn flakes.
Enjoy!

Dan Dan Noodles ~ healthier~ low carbs but with Full Flavor!

I am not a huge pasta lover but I absolutely adore really spicy Dan Dan Noodles.  Recently I had a craving for them and instead of running out to my favorite Szechuan restaurant I decided to make them at home and to try and do a healthier version.  My concession to making them healthier was to replace the Chinese egg noodles with some no calorie/no carb Shirataki noodles and instead of pork (which I generally order) I decided to use some ground turkey breast. 

Holy cow this recipe rocked and had all the wonderful flavors found in the restaurant version and even better, I didn’t feel all full and bloated after eating it.  I just found a new winner with this recipe and I’ll be making it time and time again.  Oh and when Eammon tried it, he thought that I had brought in take-out ;-) 

Dan Dan Noodles 

• 1 lb. Shirataki noodles or 6 ounces dried Chinese egg noodles
• 1 TBS. peanut oil, or oil of your choice
• 6 ounces ground turkey, pork or beef
• 4 cloves garlic, chopped finely
• 1 tsp. fresh ginger, chopped finely
• 2 dried red chili peppers, seeds and pods chopped finely
• 1 TBS. Shaoxing wine, Chinese cooking wine or Chinese rice wine
• 1 TBS. Chinese black vinegar 
• 2 ounces of Szechuan preserved vegetable/zha cai, soaked and chopped
• 2 green onions, chopped
• 2 TBS. soy sauce 
• 2 tsp. Chinese sesame paste or tahini 
• 1/2 - 1 tsp. ground Szechuan peppercorns 
• 2 TBS. chili oil
• 1/4 cup finely ground dry roasted peanuts 
• 1/2 cup Cheaters Chicken Soup, chicken stock or water
• 1 tsp. sesame oil 
• 1 tsp. Whey Low granular or sugar
• sea salt to taste
• 2 green onions, chopped ~ for garnish

If using the Shirataki noodles, drain and rinse very well.  If using the Chinese egg noodles, bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.

Heat a large skillet or wok over medium-high heat. Add the oil and swirl to coat the base and sides of the wok. Add the garlic, ginger and red chili peppers. Stir fry until lightly brown and fragrant.  Add in the meat, breaking it apart with a spatula. Stir-fry until the meat no longer pink and slightly browned. Add in the Chinese wine, black vinegar and Szechuan preserved vegetable and cook until fragrant, about a minute. Add in the green onions, soy sauce, sesame paste, Szechuan peppercorns, chili oil, ground peanuts, chicken stock, sesame oil and sugar.

Stir well and bring to a boil. Cook until the sauce thickens. Check the seasonings and add salt if needed.  Spoon the cooked meat mixture over the noodles. Sprinkle the chopped green onions on top before serving.  

Enjoy!