Lunar New Year: Scallion Pancakes, Miso Glazed Eggplant, Steamed Vegetable Buns
Dinner 2/14 Scallion Pancakes Miso Glazed Eggplant Steamed Vegetable Buns Gung Hay Fat Choy! The Scallion Pancakes ( recipe ) is an easy one, and better yet, freezes & vacuum-seals really well for future meals. We haven’t made the Miso Glazed Eggplant in a while, but here’s a quick version of the recipe. Cut the eggplant into 1-inch thick rounds, scored the top/bottom with cross-hatch cuts about 1/4″ deep, season with salt and pepper and pan-fry in 1 tbs. of canola oil until browned (about 3-4 minutes per side). Put on a sheet tray lined with aluminum foil, and bake at 350F for 20 minutes. While that’s baking, make the glaze. Mix together 3 oz. sherry, 2 tbs. mirin, 2 tbs. agave, and 1 1/2 tbs. of (red) Miso and reduce by half in a saute pan. Take the eggplant out of the oven, and brush the top and bottom with the glaze. Turn on the broiler and cook the eggplant for roughly 1 minute per side. Finally, We broke out the steamer baskets and made steamed vegetable buns (a.k.a. Stir-Fry Buns) filled with carrot, bok choy, red bell pepper, scallion, garlic, ginger and finely chopped tofu. Tags: lunar new year , dim sum , miso , eggplant , scallions , hoisin , vegan , food , dinner , tofu666 Continued…
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Tags: brush-the-top, buns, cooking, Eggplant, fast vegetarian, glaze, glazed-eggplant, lunar, pancakes, the-eggplant
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