ryer.
Cook the eggplant and pork until eggplant is golden brown
auce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and
Cut eggplant into 1-inch cubes.
Coat eggplant cubes in flour.
Fry in oil 4 minutes.
Add tofu; fry for 4 minutes until golden.
Add black bean sauce to coat.
Done.
do not brown.
Add eggplant, toss to combine.
Adjust
inches from bottom of eggplant and discard. Move knife 1
Cut the eggplant in 2 inch pieces lengthwise
Place the eggplant cubes into a large bowl,
Combine Spicy Sauce Ingredients.
Cut up chicken to desired size.
Peel eggplant and cut up to desired size.
Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
Stir Fry garlic in wok, about 10 seconds.
Cook chicken.
Add Spicy Sauce into wok and simmer then add cornstarch.
Add eggplant and stir, about 30 seconds.
Serve and Enjoy!
Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each
edium-high heat. Add the eggplant, zucchini, and \"duck\". Stir-fry
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
garlic, hoisin sauce, honey and Chinese five spice in a large
The small purple Asian eggplant is best but the western
Lay eggplant rounds on a work surface.
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
Cut eggplant 1/2-inch wide by
Place the eggplant cubes into a colander. Add
Submerge eggplant in a bowl filled with
Cut the eggplant into thumb-sized pieces.
Assemble all the other ingredients.
Heat 2 tablespoons vegetable oil and saute the eggplant over medium-low heat.
Keep the skillet covered between stirrings and add 2 tablespoons of water at a time if the eggplant sticks to the pan.