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Saints Feast Family
~Exploring Catholic Patron Saints of the Day & their Feasts (Catholic Cuisine)
(Find food, recipes, traditions, locations, relics, prayers, songs, book, movies, art, products, crafts & more!)

July 9

 

Saint of the day:
Saint Augustine Zhao Rong

Saint Augustine Zhao Rong and Companions’ Story

Christianity arrived in China by way of Syria in the 600s. Depending on China’s relations with the outside world, Christianity over the centuries was free to grow or was forced to operate secretly.

The 120 martyrs in this group died between 1648 and 1930. Eighty-seven of them were born in China, and were children, parents, catechists, or laborers, ranging in age from nine years to 72. This group includes four Chinese diocesan priests. The 33 foreign-born martyrs were mostly priests or women religious, especially from the Order of Preachers, the Paris Foreign Mission Society, the Friars Minor, Society of Jesus, Society of St. Francis de Sales (Salesians), and Franciscan Missionaries of Mary.

Augustine Zhao Rong was a Chinese soldier who accompanied Bishop John Gabriel Taurin Dufresse of the Paris Foreign Mission Society to his martyrdom in Beijing. Not long after his baptism, Augustine was ordained as a diocesan priest. He was martyred in 1815.

Beatified in groups at various times, these 120 martyrs were canonized together in Rome on October 1, 2000.

https://www.franciscanmedia.org/saint-augustine-zhao-rong-and-companions/

https://en.wikipedia.org/wiki/Martyr_Saints_of_China

Prayer:
 

Art:
 

 

Memorial plaque

at Saint Francis Xavier Church (Ho Chi Minh City)

 

Recipe
 

 

Szechuan Garlic Eggplant

Ingredients

  • 5 – slender eggplants (Italian or Asian)

  • 4 – garlic cloves, minced

  • 2 – green onions (white and green parts) sliced thinly

  • 1 Tablespoon – chile paste

  • 1 teaspoon – ginger, minced

  • 3 Tablespoons – vegetable oil

  • ½ cup – Vegetable or chicken stock

  • 3 Tablespoons – Soy sauce

  • 1 Tablespoon – Rice wine vinegar

  • 1 Tablespoon – Light brown sugar, packed (or 1 TB of Turbinado sugar)

  • 1 Tablespoon – Cornstarch

  • 1 tablespoon – Toasted sesame oil
     

Directions:​

  1. Cut the eggplants in half, lengthwise. Slice into strips about 1-inch wide.

  2. Heat a wok or large skillet to medium-high. Add vegetable oils, making sure bottom and sides of pan are coated.

  3. Add half of eggplant.

  4. Stir-fry until edges are slightly browned — about 2-3 minutes. Remove cooked eggplant and set aside. Repeat method with remaining eggplant.

  5. In same heated pan, add onions, garlic and ginger; stir-fry for about 30 seconds.

  6. Add chile paste; stir-fry for another 30 seconds.

  7. Add the stock.

  8. Meanwhile, in a separate bowl, mix soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour mixture into hot wok. Cook about one minute, stirring constantly, until sauce has thickened. Add eggplant and sesame oil. Cook, tossing for about a minute.