Yu Shang chetzu is one of my favorite Chinese dishes. Dec 21, 2015 - Cantonese eggplant casserole is not just another ho-hum eggplant dish. I enjoy your recipes Jaden, I have sent this one to several person. looks amazing and will try…but I am interested in the garlic do-hickey!!! Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. My conclusion is, sauteed eggplants taste much better than steamed ones. Thank you for sharing!! This is one of my favorite recipes! (I was always amazed at the huge sizes of some veggies and fruits over there!). a must try! I made mine over rice and it was a great simple dinner. So soft and tender the only problem: I can’t stop eating it and then there is none for the family….. For those people enquiring about the bitterness or otherwise of eggplant (aubergine, in Europe). Love your site…btw…I am Jeremiah’s Aunt Kathie! Dec 30, 2015 - Cantonese eggplant casserole is not just another ho-hum eggplant dish. I buy regular globe eggplants all the time here in Switzerland and never had a single one that was bitter. Thank you for sharing. Had many styles before but this one is a clear winner in speed and taste. I paired this with a simple egg fried rice and the result was divine! Heat 1 tablespoon oil in your wok over medium heat. But if we're talking all-time favourites, it's got to be eggplant done Sichuan-style: fish-fragrant eggplant by Dainty Sichuan and Dan … Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. TheWoksofLife.com is written and produced for informational purposes only. Ooh, one of my favorite dishes (and one my teenage daughter loves, too)! The reason it’s called this is because the dish originates from Sichuan province of China. My sauce did not come out dark enough to be pretty. You’re going to lose a lot of readers that way. Soooooooo nice!! Born in Shanghai, she arrived in the U.S. at age 16. Push eggplant aside in wok and add 1 tablespoon cooking oil. Fresh ginger is like a finger. Easy to prepare and super tasty! Thank you so much Julia! Great recipe! Alicia thanks for the tip regarding black vinegar Xinjiang or Chinkiang vinegar, Hi Jaden! Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Trust me when I tell you that this dish has amazing depth of flavor, and the secret ingredient is Cantonese salted fish. Do you think I could use chili paste instead of chopped chili? Here is the garlic tool: http://amzn.to/2Ar4xVU, I don’t think that’s the same tool you used. Baby globe eggplant is really good too. I do envy the clicks, it’s not often eggplant in cooked form can look this good. Drain the eggplant, rinse, then pat dry with a kitchen … And I used the green ones, here in Indonesia, the green ones are more sweeter, for my taste. Add the eggplant back into the wok and mix well. The skin of Japanese and Chinese eggplant is much thinner as well. Your email address will not be published. Yum! Wash the eggplants and dry them off with a clean kitchen towel. The second best is by volume, such as 1 teaspoon, etc. I love those both better than round Italian style globe eggplant. Thanks for the great recipe and post. There’s only 1/2 teaspoon of sugar in the recipe, and you can omit that, or substitute with sweetener of your choice. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. I will check out your quilting site too since I quilt also. Not to mention your love and support. I modified it a little – cutting the eggplant into cubes, microwaving for 6 minutes to speed up the cooking process, and adding Lao Gan Ma spicy chili crisp instead of chili pepper. I tried the recipe and found that the eggplants do not get soft as in a restaurant. Wow, super! Is 1/2 inch a 1/2 inch piece of 1/2 inch diameter, 1 inch diameter, etc.? Delicious! It’s interesting to read about the bitterness of globe eggplants..can they really be bitter in America? Trust me when I tell you that this eggplant casserole dish has amazing depth of flavor, and the secret ingredient is Cantonese salted fish. If your eggplant is old, then it will be bitter, that’s why someone said they found a bitter one once. You’ll also notice that the eggplant is fried before being added to the dish. Yay! I haven’t tried green eggplants before – I’ll have to try to grow them in my garden! Oh, and I am very excited to buy that cookbook you recommend and some Sichuan peppercorns! I’ve made this recipe last night & it was great. Thanks. I also added broccoli florets to the stir fry and that worked well. This recipe is a keeper. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. Trust me when I tell you that this eggplant casserole dish has amazing depth of flavor, and the secret ingredient is Cantonese salted fish. Hm I love this dish! This green bit should be green, not brown, not greyish and not bruised. I love this tool! Oh, and the dark vinegar required for this recipe is Xinjiang or Chinkiang vinegar, in case you can find it. Wow Jaden, quite a while since I saw a post. Love your tasty, easy, fast recipes. The balsamic vinegar should be tart, not sweet – so don’t use the expensive super-aged super-thick sweet stuff (save that for your strawberries). But either variety is perfect for this Chinese Eggplant recipe. Delicious! Steamy Kitchen is our family blog. Modern globe eggplant are not bitter and never need salting. I prefer a little bit of sweetener, to counter the acidity of the black vinegar. These handmade Buddha Bowls are perfect for your one-bowl meals. I was skeptical about the black vinegar, worried that it would taste too strong. (680g, preferably Chinese/Japanese eggplant), green parts and white parts separated and chopped, (30g, deboned and minced; may substitute anchovy fillets), (look for the yellow bottle labeled, "Chinkiang Vinegar"), (depending on how hot your stove can get and how quickly the liquid cooks off), Japanese Eggplant with Chicken & Thai Basil. I sliced eggplants in the past, and I must say slices are not as pretty as long strips. Just an old chef’s habit which needs to be disabused and discarded. Bill is definitely one of them (though he’s not going to like that I lumped him in with the “older generation.” Haha). Tap here to receive our FREE top 25 recipe book! Does it have a name?Â, THank you David! I’ve heard cooks needing to “salt” the eggplant and let it sit to release its bitter compounds. Like a simple egg fried rice with chicken cooking school a fresh eggplant any. Needs happens to be disabused and discarded is so unfortunate “ Fish-Fragrant eggplant which... 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