Eggplant Szechuan Style

Posted by jdubs on November 15, 2011 · 1 Comment 

When my Dad came to visit, he cooked this delicious side dish of Asian eggplant stir-fried with ginger, garlic, and the necessary Szechuan ingredient — hot bean paste.  Compared to American eggplants, Chinese eggplants are long and slender with thinner skins and a more delicate flavor.  You should be able to find in your local … Continue reading →

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