Edamame with Mustard Vinaigrette

RECIPE

Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.

Yield
6 servings (serving size: 1/2 cup)

Ingredients
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon extra-virgin olive oil
1 pound frozen shelled edamame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 tablespoon chopped fresh parsley

Preparation
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.

Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

Nutritional Information
Calories:124 (30% from fat)
Fat:4.1g (sat 0.5g,mono 1.2g,poly 1.6g)
Protein:8.6g
Carbohydrate:12.4g
Fiber:0.7g
Cholesterol:0.0mg
Iron:1.9mg
Sodium:295mg
Calcium:44mg

Japanese cooking@home
by cooking lover

Szechuan Spicy Eggplant

RECIPE

Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.

Yield
serves 4

Ingredients
1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
1/4 cup low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon balsamic vinegar
2 teaspoons chili-garlic paste
1 1/2 teaspoons vegetable oil
4 garlic cloves, minced
3 tablespoons finely chopped fresh ginger
1/4 cup lean ground pork
1/4 teaspoon salt

Preparation
Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.

Whisk broth and next 5 ingredients (through paste) in a bowl.

Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.

Nutritional Information
Calories:155
Fat:6g (sat 2g,mono 2g,poly 1g)
Cholesterol:19mg
Protein:7g
Carbohydrate:18g
Fiber:3g
Iron:1mg
Sodium:461mg
Calcium:21mg

Japanese cooking@home
by cooking lover