I had this insane craving last night for what the Peluka Sisters usually eat in Peking Restaurant, especially their eggplant in szechuan sauce. So when I went to market this morning, I already had it in mind to buy ingredients for that recipe.
Hubby and I had been on a much healthier diet since December. It’s doing me wonders and though I am on the diet I feel like what I am taking in has enough vitamins for weight loss. We eat a lot of green leafy vegetables, fruits, and less starchy food. I’m still following Phase II of SBD and so far it has been great.
Here’s what I whipped up for todays lunch. Eggplant and Tofu in Szechuan Sauce. The sauce is quite easy to make, you’ll just need a little vegetable oil (I substituted olive oil), red chili peppers, chopped ginger, garlic, onion, dry sherry, sugar (I skipped this one), catsup and a little vinegar. Instead of catsup I just pureed two tomatoes.
