Eggplant with Garlic Sauce Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.

Ingredients

1. 3 tablespoons canola oil 2. 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons 3. 1 cup water 4. 1 tablespoon crushed red pepper flakes 5. 3 tablespoons garlic powder 6. 5 teaspoons white sugar 7. 1 teaspoon cornstarch 8. 2 tablespoons light soy sauce 9. 2 tablespoons oyster sauce

Directions

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Wontons for Wonton Noodle Soup : These wontons, made from seasoned beef and shrimp, are the actual dumplings served with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavor. If you feel daring, you may try making your own dashi from a fish purchased whole.

Ingredients

1. 1 pound lean ground beef 2. 1 pound medium shrimp - peeled, deveined, and coarsely chopped 3. 5 dried black or shiitake mushrooms, reconstituted in hot water and chopped 4. 3 green onions, finely chopped 5. 1 egg 6. 2 tablespoons soy sauce 7. 1 1/2 teaspoons salt 8. 3 tablespoons dashi (dried fish flakes) (optional) 9. 2 (14 ounce) packages square wonton wrappers

Directions

Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
Place beef, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
Chinese Lion's Head Soup : Cabbage is simmered with home made beef meatballs in a light chicken broth. This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.

Ingredients

1. 1 pound ground beef 2. 1 egg 3. 1 tablespoon cornstarch 4. 2 teaspoons sesame oil 5. 1 tablespoon minced fresh ginger root 6. 1/4 teaspoon monosodium glutamate (MSG) (optional) 7. 1 teaspoon salt 8. 2 green onions, chopped and divided 9. 1 tablespoon vegetable oil 10. 1 head napa cabbage, cored and cut into chunks 11. 2 cups low-sodium chicken broth 12. 2 cups water, or as needed 13. 1 tablespoon soy sauce 14. 2 teaspoons sesame oil

Directions

Mix the ground beef, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.