Leek Frittata

Ingredients :
- 1 stalk leek, thinly sliced
- 3 eggs
- 1 cup grate cheddar cheese
- 1 cup crumbled rice cake
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp ground pepper

Preparation :
- preheat oven to 350F.
- In a frying pan on medium heat, melt butter. Add leek and 1/2 tsp salt. Sauté the vegetable until soft.
- Grease a 5x7 inch baking pan. Spread the vegetable in the pan and mix in rice cake. sprinkle the top of the mixture with ground pepper.
- Beat eggs with 1/2 tsp salt until slightly fluffy. transfer the eggs to the baking pan and then cover the egg mixture with cheese.
- Bake for 30 minutes.

Steamed Eggplant

Ingredients:
- 1 Chinese eggplant, cut into 1/2 inch thick slices
- 1 clove garlic, thinly sliced
- 1 tbsp green oil, finely chopped
- 1 tbsp gluten-free soy sauce
- 1/2 tbsp sugar
- 1/2 tbsp corn starch
- 1 tbsp chicken stock
- 1 tbsp vegetable oil
- 1/2 tsp salt

Preparation:
- Place eggplant in a flat plate. Fit the plate in a steamer and sprinkle the top of the eggplant with garlic. Steam for 10 minutes.
- In a small bowl, mix gluten-free soy sauce, sugar, corn starch, chicken stock, and salt.
- In a small pot, heat oil on medium heat. Add sauce mixture to the pot until the sauce thickens. Pour the sauce over the eggplants. Garnish the top with green onion.

Stir Fried Eggplant

Ingredients:

- 2 Chinese eggplants (light purple skin), cut into short stalks

- 2 cloves garlic, sliced

- 3 tbsp gluten-free soy sauce

- 1/2 tbsp corn starch

- 1/2 tbsp soup stock or water

- 1 sprig cilantro (optional)

- 1/4 + 2 tbsp cup vegetable oil

Preparation:

- In a small bowl, mix gluten-free soy sauce, corn starch, soup stock, and 2 tbsp oil together.

- In a skillet, heat oil on high heat. Add eggplants and saute frequently for 2 minutes. Stir 1/2 of the sauce mixture into the skillet. Close lid and simmer for 3 minutes.

- Add the remaining sauce mixture, garlic, and cilantro into the skillet. Saute for 1 minute.

Egg and Cabbage

Ingredients

- 1 cabbage, thinly sliced

- 2 eggs, beaten

- 1/2 dried black fungi, soaked in water overnight and cleaned (optional)
- 1 hot pepper, thinly sliced

- 1/4 cup vegetable oil

- 1 tsp salt

Preparation:

- Heat 2 tbsp oil in a large skillet on medium high heat. Add eggs and sprinkle 1/2 tsp salt. When eggs start to harden, saute to break it into small pieces. Stir fry the eggs for 1 minute. Then take eggs out and set aside.

- Heat 2 tbsp oil in a large skillet on medium high heat. Add cabbage and saute for 2 minutes. Turn heat down to simmer for another 5 minutes until cabbage softens. Add black fungi, eggs, hot pepper, and 1/2 tsp salt. Saute for 2 minutes until all ingredients are mixed well.