General cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Spicey Chineese Eggplant Recipe

	Category	Rice Recipes
	Views	60
	Ratings	0

Ingredients And Procedures

1 1/4 lb Japanese Eggplants

1/3 c Olive Oil

3 T Balsamic Vinegar

Or Black Chinkiang Vinegar 2 ts Sugar

1/2 ts Red Pepper Flakes

2 T Parsely, chopped

Peel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and Balsamic vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2 eggplants and cook, stirring constantly until lightly browned, about 5 minutes. Remove from pan. Heat remaining 1/2 oil and cook remaining eggplant in same fashion. Add all eggplant back to pan. Add 1/2 teaspoon red pepper flakes, or more to taste. Cook, stirring, one minute more. Remove from heat. Add vinegar mixture and stir until liquid is absorbed. Add parsely. Serve over hot rice.

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