Stir-fried Eggplant with Garlic and Spicy Sauce

This quick and flavorful stir-fry is perfect for busy days.  With simple ingredients and a bold, savory-spicy sauce, it’s an excellent choice for vegetarians or anyone looking for a light yet satisfying meal.  This stir-fried eggplant dish is packed with nutritional benefits!  Here’s why it’s a great addition to your diet:

• Rich in Fiber: Eggplant is an excellent source of dietary fiber, which supports digestion and helps maintain a healthy gut.
• Antioxidant Powerhouse: Eggplant contains antioxidants like nasunin, which may help protect cells from damage and support brain health.
• Low in Calories: Despite its rich flavor, this dish is relatively low in calories, making it an excellent option for weight management.
• Heart-Healthy: Garlic and onions contain compounds that may support heart health by reducing cholesterol and improving circulation.
• Metabolism Boosting: The spicy elements, such as chili flakes and Sriracha, can help boost metabolism and promote fat burning.
• Vitamin & Mineral Content: Eggplant provides essential nutrients like potassium, manganese, and folate, contributing to overall well-being.

Ingredients:

• Eggplant: 2 Japanese eggplants cut into 1-inch cubes
• Coating: 1/4 cup cornstarch
• Aromatics: 5 garlic cloves (minced), one shallot (minced), 1/2 cup white onion (sliced)
• Spice: 4 dried chilies or 1 tsp chili flakes
• Oil: 1/4 cup neutral oil (e.g., vegetable or avocado)
• Garnish: Green onions, chopped

Stir-Fry Sauce

• 1 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tsp sugar
• 1 tsp Sriracha sauce
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp mushroom seasoning (or substitute with nutritional yeast)
• 1/2 cup water
• 1 tsp cornstarch (mixed with 1 tbsp water to create a slurry)

Directions:

1.    Prep the Eggplant: Toss the eggplant cubes with 1 tsp salt and sit for 20 minutes to release excess moisture. Rinse and pat dry thoroughly.

2.    Coat and Fry: Evenly coat the eggplant cubes with cornstarch.  Heat oil in a pan and fry the eggplant until crispy and golden brown.  Remove and drain excess oil.

3.    Aromatics & Spice: Remove excess oil, leaving about 1 tbsp in the pan. Stir-fry garlic, shallots, onion, and dried chilies until fragrant.

4.    Make the Sauce: Stir the sauce mixture and pour it into the pan. Bring to a gentle simmer.

5.    Combine: Return the eggplant to the pan, toss well to coat, and allow it to absorb the sauce. Simmer for another minute until glossy.

6.    Garnish & Serve: Sprinkle with chopped green onions and serve hot with steamed white rice.

Bánh Tiêu – Vietnamese Hollow Donuts That Puff Up With Love

If you’ve ever strolled through the streets of Vietnam in the early morning or late afternoon, chances are you’ve caught a whiff of something warm and slightly sweet wafting from a roadside cart. That irresistible aroma likely came from Bánh Tiêu — golden, sesame-crusted hollow donuts puffed up in sizzling oil and filled with nothing but air and childhood memories.

These humble little donuts have Chinese roots, but over time they’ve become a cherished snack across Vietnam.  They’re crisp on the outside, airy on the inside, and just sweet enough to pair perfectly with a cup of hot tea.  From school kids to grandparents, everyone has a soft spot for Bánh Tiêu.

The best part?  You can easily make them in your own kitchen — no fancy tools or ingredients required. Just a little patience, a warm corner for the dough to rise, and a big smile when they puff up beautifully in the pan.  Why?  You’ll love this recipe because it Simple pantry ingredients – Nothing exotic here!

No eggs or dairy (except a touch of condensed milk) – Just enough for flavor. Puffy, golden, sesame-kissed goodness – That crackly crust is everything.  Perfect for sharing – Gather the family around with tea and stories.

Ingredients:

1 1/4 cups bread flour (Type 13 or high-protein flour works best)

1 tsp instant yeast

1/4 cup sugar

1/2 tsp salt

1 tbsp condensed milk (adds depth and richness without overpowering sweetness)

1 tbsp cooking oil (plus more for kneading and frying)

1/3 to 1/2 cup water (use a mix of hot and cold to reach warm temp)

2 tbsp white sesame seeds

Directions:

Step-by-Step: How to Make Bánh Tiêu at Home

Step 1: Wake up the yeast:

In a small bowl, combine warm water (a mix of boiling + cold), yeast, and sugar.  Let it sit for about 5 minutes until frothy, then stir in the condensed milk.

Step 2: Make the dough:

In a large mixing bowl, combine bread flour and salt.  Pour in the yeast mixture and stir until a shaggy dough forms.  Cover the bowl with plastic wrap and let it rest for 30 minutes.

Step 3: Knead with oil:

After resting, add 1 tbsp oil and knead the dough for 1–2 minutes until smoother.  Grease the dough lightly, cover, and let it rise for another 2 hours, or until doubled in size.

Pro tip: Don’t be scared of sticky dough!  That moisture is what gives the donuts their beautiful puff.  Rub a little oil or water on your hands before kneading to keep things neat.

Step 4: Shape the donuts:

Once risen, turn the dough onto a floured surface.  Divide into equal portions (about golf-ball size), roll each into a ball, and flatten gently.

Press both sides of each piece into sesame seeds, then use a rolling pin to roll them into thin, flat disks.

Step 5: Fry to perfection:

Heat oil in a deep pan over medium-low heat. You want enough oil to come halfway up the donuts.  To check if it’s ready, dip a wooden chopstick or spoon in — if bubbles form around it, you’re good to go.

Fry one donut at a time.  It will sink, then float within a few seconds.  Keep turning it gently to ensure even browning and puffing.

When golden and beautifully hollow, remove and let drain on paper towels.

The Perfect Bánh Tiêu:

Once cool enough to handle, tear one open.  It should be crispy on the outside, airy on the inside, and infused with the gentle aroma of toasted sesame and condensed milk. Just the right amount of sweetness, just the right amount of joy.

Pair with tea, coffee, or even a glass of soy milk — and you’ve got yourself a truly heartwarming treat.

Tips for Success:

Oil temperature matters. Too cold?  The donuts won’t puff.  Too hot?  They’ll brown too fast and stay dense.

Fry one at a time.  This gives each donut the space and heat it needs to fully expand.

Don’t walk away.  These fry up quickly!  Stay by the stove and keep gently flipping.

A Taste of Home:

Whether you grew up with Bánh Tiêu or you’re discovering them for the first time, this recipe is all about warmth, comfort, and a bit of magic as those puffy golden rounds rise in hot oil.  Give them a try, and you might just find a new family favorite.

Seaweed and Egg Drop Soup

 

This is a comforting, quick, and nutritious soup with delicate egg ribbons and umami-rich seaweed. Adding toasted seaweed for a richer taste, sesame oil for depth, and cornstarch for a silkier texture.

Ingredients

• 1 sheet of dried seaweed (laver) torn into small pieces
• 2 eggs, lightly beaten
• 4 cups chicken stock (or vegetable stock for a vegetarian option)
• 1 teaspoon sesame oil (for depth of flavor)
• ½ teaspoon white pepper (or black pepper)
• ¼ teaspoon chili flakes (optional, for a hint of heat)
• ½ teaspoon sugar (to balance flavors)
• Salt, to taste
• 1 teaspoon cornstarch mixed with two tablespoons water (for a silkier texture)
• 1 chopped green onion
• 1 tablespoon chopped cilantro

Instructions

1. To enhance its aroma, toast the seaweed in a dry pan for 1-2 minutes. Set aside.
2. In a pot, bring the chicken stock to a boil. Stir in sesame oil, white pepper, chili flakes, sugar, and salt.
3. Slowly drizzle the beaten eggs into the boiling stock while stirring gently in one direction to create delicate egg ribbons.
4. Add the toasted seaweed and let it simmer for 1 minute.
5. Stir in the cornstarch slurry to slightly thicken the soup.
6. Turn off the heat and garnish with chopped green onion and cilantro.
7. Serve immediately and enjoy!

Vegetarian Noodle Soup

 

Vegetarian noodle soup is more than a meal—a vibrant celebration of flavors and health. This dish is a symphony of taste and texture, featuring chewy, large vermicelli noodles made with rice and tapioca starch. The medley of fresh vegetables and mushrooms brings a wealth of nutrients, complementing the naturally sweet vegetable broth for a comforting and nourishing experience. As the fragrant aroma fills your kitchen, this unique soup becomes a cherished moment, perfect for family gatherings, light afternoon meals, or special days that call for something extraordinary. Embrace this refreshing dish as part of a wholesome lifestyle and a reminder of the joy of simple yet flavorful creations.

🛒 Ingredients

For the Broth

• Jicama (peeled and chopped)
• Apple (quartered)
• Sugarcane (crushed)
• White radish (sliced)
• Cabbage (chopped)
• Chayote (peeled and sliced)
• Kohlrabi (sliced)
• Carrots (sliced)

For the Soup

• 1 package of large vermicelli noodles (tapioca starch noodles)
• Straw mushrooms
• Shiitake mushrooms
• King oyster mushrooms
• Fried tofu (cubed)
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 minced shallot

Garnish

• Chopped green onion
• Fresh cilantro

Seasoning

• Mushroom seasoning powder
• Salt
• Sugar
• Vegetarian fish sauce (or soy sauce)

🍲 Instructions

1. Prepare the Broth

• Combine the jicama, apple, sugarcane, white radish, cabbage, chayote, kohlrabi, and carrots in a large soup pot.
• Add enough water to cover the vegetables and bring to a boil.
• Simmer for about 30 minutes until the broth becomes naturally sweet.
• Season to taste with mushroom seasoning powder, salt, and sugar.
• Strain the broth and keep it on low heat.

2. Prepare the Mushrooms and Tofu

• Soak all mushrooms in lightly salted water for a few minutes, then rinse and cut into bite-sized pieces.
• Heat a bit of oil in a pan and sauté the garlic, shallot, and ginger until fragrant.
• Add the mushrooms and stir-fry until they are tender.
• Season with a pinch of salt, sugar, and vegetarian fish or soy sauce.
• Add the fried tofu and stir to combine.

3. Combine and Serve

• Bring the strained broth to a gentle boil and add the cooked mushrooms and tofu mixture.
• Meanwhile, prepare the noodles according to the package instructions. Some types may need to be blanched or boiled, while others can go straight into the soup.
• Divide the cooked noodles into serving bowls.
• Ladle the hot broth over the noodles, including mushrooms and tofu in each bowl.
• Garnish with green onion and fresh cilantro.

💡 Tips

• Some large vermicelli noodles can be cooked directly in the broth; check the package instructions.
• If you're strictly vegan, skip the garlic, shallot, and ginger sauté or replace it with a splash of sesame oil and soy sauce.
• Feel free to add other blanched vegetables, such as bok choy, napa cabbage, or bean sprouts, for extra texture and nutrition.

Follow is the version that serves four people. You can adjust the seasoning to your taste.

• 1 small jicama (~300g), peeled and chopped
• 1 medium apple, quartered
• 1 stalk sugarcane (~100g), crushed
• 1 medium white radish (~150g), sliced
• ¼ head cabbage (~150g), chopped
• 1 medium chayote (~150g), peeled and sliced
• 1 small kohlrabi (~150g), sliced
• 2 medium carrots (~150g), sliced
• 2 liters water

🍜 For the Soup

• 200g large tapioca-based vermicelli noodles
• 100g straw mushrooms, halved
• 100g shiitake mushrooms, soaked and sliced
• 100g king oyster mushrooms, sliced
• 150g fried tofu, cubed
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 shallot, finely chopped

🌿 Garnish

• 2 tbsp chopped green onion
• 2 tbsp chopped cilantro

🧂 Seasoning

• 1½ tsp mushroom seasoning powder
• 1 tsp salt (or to taste)
• 1 tsp sugar (or to taste)
• 1 tbsp vegetarian fish sauce (or soy sauce)

👩‍🍳 Instructions

1. Make the Broth

1. Add jicama, apple, sugarcane, white radish, cabbage, chayote, kohlrabi, and carrots to a large pot with 2 liters of water.
2. Bring to a boil, then reduce heat and simmer for 30–40 minutes until the broth is sweet and fragrant.
3. Season the broth with salt, sugar, and mushroom seasoning. Adjust to taste.
4. Strain the broth and keep warm on low heat.

2. Prepare the Mushrooms and Tofu

1. Soak the mushrooms in lightly salted water for 10 minutes, rinse, and cut into bite-sized pieces.
2. Heat 1 tbsp oil in a pan, then sauté garlic, shallot, and ginger until fragrant.
3. Add all the mushrooms and stir-fry for 3–5 minutes until tender.
4. Add fried tofu, then season with soy sauce, salt, and sugar to taste.

3. Assemble the Soup

1. Cook the vermicelli noodles according to the package instructions (usually blanching for 2–3 minutes). Drain well.
2. Divide the noodles evenly into four bowls.
3. Bring the strained broth to a boil and add the cooked mushrooms and tofu.
4. Ladle hot broth, mushrooms, and tofu over each bowl of noodles.
5. Garnish with green onion and cilantro.