Drool Time

:::A journal of yummyness:::
Chinese food, the authentic way.

Saturday, October 07, 2006

Rice Cakes with Bok Choy

Pretty easy to make, especially if you get sliced rice cake from the store and just toss all the ingredients together in a wok. Only drawback is the rice cakes turning hard after a day or two, so eat them up the day you make them.

Sauted Eggplant with Garlic and Scallions

This is a classic Northern style dish, doesn't look too pretty, but is a mainstay in many households in the Dongbei area in China. It has a pretty pungent flavor due to all the garlic and scallions in there. I love it as week-night dinner, since it tastes even better as a leftover. If you make this much on the weekend, you can generate at least two cheap and fast dinners later on.