This was EXCELLENT!! I love the flavors. I made this as written, except I only had 1/2 tablespoon fresh ginger. The ginger flavor was pretty strong, so next time I make this I will cut it back to 1/2 tablespoon ginger again. I plan to replace the eggplant with scallops the next time I make this. I would recommend this for anyone that likes a sweet/spicy flavor. This tastes like it was made in a Chinese restaurant. Thank you for posting, Sue!
This is a winner!! Simply fabulous. Be warned, you'd better wear clean socks when you serve, because your guests will be kissing your feet. But in addition to all the well-deserved raves here, I have a revolutionary tip: Instead of serving this hot, refrigerate it and serve next day, or even better, a few days later, upon which it acquires a sinfully, 'cannot stop eating this' flavor. Trust me. Served cold and after at least two days (three is better), this is an astonishing dish. Also, at the very least double the sauce amount. I will make this over and over. It is already legend in my family....
The first time I made this I didn't have the right oils or fresh ginger but it was GOOD! I made it again last night with peanut oil and it was SOOO GOOD! I still didn't have sesame oil and I had to use a regular eggplant. For me, the key is really hot oil to initially cook the eggplant. Getting a nice browning on the softening eggplant helps it to not get too soggy later. It was heavenly!!
This is awesome!!! I doubled the sauce and used chili garlic sauce, its this Chinese sauce sambal Olek. It came out delicious.
This was DELICIOUS! I had too keep adding a lot of oil during cooking, but that doesn't bother me in the least. I also doubled the garlic and red pepper to give it more of that Szechuan kick. I'm definitely making this again. Thanks, Sue!
I love this recipe. I have made it so many times now, and it is wonderful every time. Today I did not have water chestnuts so I used sliced bamboo shoots. I also wanted to reduce calories so used less oil and used water instead of chicken stock. It was still amazing. I do tend to put a bit more of both ginger and garlic, and I am always generous with soya sauce. I also love that you can vary ingredients - some people suggested pork and bell peppers, this definitely works too. A dish to remember and delight in.
Very good and so simple to make. T will be adding this recipe to my rotation. Thanks.
I loved this!! I used a regular big purple eggplant, subbed red bell pepper for the water chestnuts, and left out the brown sugar. I'm pretty sure I overcooked the eggplant a little, but it was still SO good (just a little mushy). My husband wasn't quite as excited about it as I was, but he liked it. I also liked the leftovers cold the next day. Yum!
This was very tasty! I omitted the water chestnuts and scallions, and added cubed tofu. I would definitely make this again!