For the Tomato Sauce: Saute the
For the sauce, whisk the dashi,
For the eggplant rolls, heat oil in a
For the chips.
Peel the
auce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and
ryer.
Cook the eggplant and pork until eggplant is golden brown
Cut the eggplant in 2 inch pieces lengthwise
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.
inches from bottom of eggplant and discard. Move knife 1
et cook over slow heat for 30 minutes or until the
do not brown.
Add eggplant, toss to combine.
Adjust
Cut eggplant into 1-inch cubes.
Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each
Place the eggplant cubes into a large bowl,
simmer.
Simmer covered for 30-40 minutes until the
aten. So follow the directions for best results :-).).
Rinse \"duck
nd chill for 2 hours.
Meanwhile, to make the eggplant dip
00\u00b0F.
For the eggplant spread, pierce the eggplant in several places
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!
and sugar. Chill in refrigerator for at least 6 hours.