Marinated Spinach Stems 涼拌菠菜頭

It is a recipe using the unwanted part of the vegetables, limiting the food waste. A lot of people don't know that spinach heads are just like the leaves. They are flavourful and nutritious. By marinating them with a little soy sauce, they become a presentable side dish again.

INGREDIENTS:

Spinach Heads (using the food waste from the Chinese Spinach)

1 tablespoon Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Mirin

a pinch of Sesame Seeds

DIRECTION:

1. Bring a small pot of water to a boil over high heat. Add spinach heads. Boil for about 1 minutes; Drain the water. Immediately run the cold water over the spinach heads to stop the cooking. Drain again.

2. In a small bowl, mix together the rest of the ingredients. Add spinach heads. Mix again and it is ready. Serve it with steamed rice.

Korean Steamed Eggplant

INGREDIENTS:

2 Asian Eggplants

SAUCE:

2 stalks Green onion, finely slices

2 Garlic Cloves, minced

2 tablespoons Soy Sauce

2 tablespoons Sesame Oil

2 teaspoons Sesame Seeds, toasted

1 teaspoon Sugar

1/2 teaspoon Korean Red Chilli Flakes

1/4 teaspoon Black Pepper, freshly ground

DIRECTION:

1. Set up a steamer to high heat.  

2. Cut both ends off the eggplants.  Cut the eggplants lengthwise and then cut it into about 7 cm pieces. Place the eggplants in the steamer and steam for about 6-7 minutes.

2. Meanwhile, mix all sauce ingredients together.  When the eggplants are ready, spoon the sauce evenly over the eggplants to serve.