Comments on: Chinese Braised Eggplants

By: Elaine

Elaine — Tue, 03 Dec 2024 03:58:21 +0000

In reply to Kim F. Yes Kim, after washing the eggplant and draining the water, sprinkle some starch on the surface of the eggplant, so that it can have a better taste when stir-frying.

By: Kim F

Kim F — Sat, 30 Nov 2024 23:38:50 +0000

What do you mean by spread the cornstarch? Is it in the eggplant before frying?

By: Elaine

Elaine — Fri, 25 Oct 2024 02:37:53 +0000

In reply to Lynn. Hi,Lynn I use this one, a kind of pepper produced in Sichuan, China. It's a litter hot and very suitable for Sichuan stir-fry.

By: Lynn

Lynn — Wed, 23 Oct 2024 19:20:03 +0000

What kind of chili peppers are you using? Are they hot or mild?

By: Elaine

Elaine — Mon, 19 Aug 2024 07:31:55 +0000

In reply to repo man. Hi,repo Thank you for your kind comment!

By: repo man

repo man — Sat, 17 Aug 2024 20:33:48 +0000

Easy, fast, and TASTY!!

By: Peter Shaw

Peter Shaw — Wed, 15 Nov 2023 13:33:49 +0000

In reply to Peter Shaw. Thank you for fixing that.

By: Elaine

Elaine — Wed, 15 Nov 2023 01:21:23 +0000

In reply to Marc J Carpenter. Cool idea, Marc. Steaming can perform similarly. I will try the microwave method next time.

By: Marc J Carpenter

Marc J Carpenter — Mon, 13 Nov 2023 14:15:21 +0000

Hi. This recipe is delicious. I’ve modified the cooking technique. I precook the eggplant in a microwave. I cut into large bite size pieces and microwave for 90 seconds uncovered in a flat serving bowl. Then lightly brown in about 2 tablespoons of oil with 10 smashed cloves of garlic. Then follow balance of recipe. Texture is more firm and less oil is used.