VEGETABLES 111

            1/2 tsp sesame seed
                           1 lb. broccoli florets
                           1/2-cup chicken broth
                           1 1/2 tsp finely-chopped fresh ginger

  Heat a small nonstick saucepan, then add the seeds and toast over a low heat, shaking occasionally,
                           until browned but not burnt. Set aside. 
                           Cut the broccoli into small bite size pieces, keeping a 3/4-inch long stem on each piece. 
                           Heat water in the pan then boil the broccoli until softened to liking. Drain, reserving the water.
                           Heat 1/2 inch reserved broccoli water in the pan and add the broth. Add the ginger and simmer briskly for 10 minutes, stirring
                           occasionally and adding a little more broccoli water as needed. Aim to end up with very little water. Return the broccoli
                           and the toasted seeds to the pan and heat through over a low heat for 5 minutes, stirring occasionally to coat the broccoli
                           with the flavors. Serve hot, cold or at room temperature, with noodles or rice. Serves 2.

Hot Garlic Eggplant

Ingredients:

4-6 Chinese or Japanese eggplants (long and slender ones) 1 tsp chopped fresh ginger 1 tbs chopped fresh garlic 1 tbs Hot bean paste 2 tbs soy sauce 1 tsp sugar 1 tsp salt 1/2-cup soup chicken broth 1 Tabs chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters. Sauté with some water in a wok, until soft. When soft, remove from wok. On low heat, cook garlic, ginger, and hot bean paste for a, minute, then add salt, sugar, soy sauce and broth. Return eggplant to the wok and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 tsp cornstarch mixed with 2tsp water. Serve over rice.

Coral-colored Cabbage

2 lb Chinese celery cabbage 3/4-cup bamboo shoots 4 to 6 dried Chinese mushrooms, soaked and drained 1 large sweet red pepper 1/2 chili pepper 1 tsp salt 3 tabs sesame oil 1 tbs soy sauce 3 tbs sugar 2 tbs vinegar 1 tbs tomato paste 1/4 cup water

Remove and discard the outer leaves of the cabbage and reserve only the heart. Cut each heart vertically into four and then again into pieces 1½ to 2" long. Slice the bamboo shoots and mushrooms into matchstick size strips. Remove the seeds from the red pepper and chili pepper and slice in the same manner. Plunge the cabbage into boiling water for 3 minutes. Drain and sprinkle with salt. Arrange in an orderly pattern on a large heated serving plate and keep warm. Heat the sesame oil in a large fry pan. Add the prepared peppers, bamboo shoots and mushrooms. Then stir-fry over a high heat for 2 minutes. Add soy sauce, sugar, vinegar and tomato purée. Continue to stir-fry for 1 minute. Add water and simmer for 3 minutes. Mix well and pour over cabbage as a hot garnish.

Broccoli with Sesame Sauce

2 lb Broccoli, trimmed 1/4 cup Soy Sauce 1/2 tsp Honey 2 tbs Sesame Oil 1/4 cup Sesame Seeds, toasted 6 Lettuce; Romaine leaves

Chop broccoli into florets and steam 4 to 5 minutes, until just tender; chill. Mix remaining ingredients in a large bowl. Add broccoli and marinate for 1 hour. Serve on a bed of lettuce leaves.