VEGETABLE SIDE DISHES

Mushroom Croquettes

1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided

Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.


Stir Fried Spicy Eggplant

1 pound eggplant, peeled, cut into 1 inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
oil for deep frying

Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon chili paste, sambal oleck preferred
1/2 teaspoon ground bean sauce, koon chun preferred
1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well. In a wok, deep fry eggplant at 350F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time till desired consistency. Serve immediately.