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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Chinese Chicken Salad

Posted by jdubs on February 28, 2011 · 11 Comments 

I subscribe to Wine Spectactor’s free email list that occasionally sends out recipes.  I haven’t had too much luck with these recipes though as they all tend to be French and quite fancy.   Basically, that translates to 10+ ingredients and 10+ steps and I’m too lazy to try most of them.  The ones I have … Continue reading →

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Szechuan Braised Rabbit with Tofu and Peanuts

Posted by jdubs on February 2, 2011 · 1 Comment 

For Chinese New Year, I wanted to prepare a rabbit dish to ring in the Year of the Rabbit.  I have never cooked rabbit before, but rabbit meat can typically be prepared in the same manner as chicken.  The tastes are actually fairly similar with rabbit being slightly leaner.  I first started enjoying rabbit at … Continue reading →

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