Spicy Szechuan Eggplant
When visiting my local Chinatown, I can’t resist ordering a pot of spicy eggplants. Served with rice, this dish is the essence of Szechuan cuisine. It is very flavorful combining a sauce called “hot bean paste” which is made up of soy beans and hot peppers it works amazingly well with the sauce ingredients – As a leftover, it’s great as well! I wouldn’t call this a classic dish, as most of my non-Asian friends aren’t very familiar with it, but it is a must-try dish. I do not recommend this dish for those who have issues with hot peppers, it can be on...
Read MoreCantonese Chow Mein – The making of a classic dish
Cantonese Chow Mein is probably one of the most synonymous Chinese “take-out” dishes outside of Fried Rice and General Tao chicken here in North America. It differs slightly across the Americas, but generally consists of pork, chicken, some seafood (shrimps) alongside various veggies such as celery, Chinese cabbage, water chestnuts – all this served on top of a crispy bed of fried egg noddles. A key to this recipe is when you will fry your noodles is to let the oil in your wok (ideally) to smoke. This is what they call “Wok hay”, which is something generally...
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