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DELICIOUS! I love the way this one tasted, it was coy in it's flavoring, first tasting of chiles, then opening wide into the palate with the flavor of the scallions. This is not a dish to short yourself on the green onions or the cayenne, I think they are vital to the flavoring, otherwise, if you like it less spicy, think about ramping up the amount of soy sauce as a flavoring. The method of cooking eggplant in this dish is superb, it doesn't wallow in a puddle of oil, ready to soak it up, it uses dry heat and pure stir-frying techniques to get the job done- the initial 2 tbsp of oil is all you will need. This produces a dish that is both lower in fat and cholesterol, and therefore very healthy and delicious as well. Great dish, Sharon!

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Sue Lau October 24, 2002

Made this last nite and served with brown jasmine rice. It was really very nice and I followed it exactly. The reason for 4 stars instead of 5 is that the tofu remained rather bland. I think the next time I will make a bit more of the sauce, before adding cornstarch, and sprinkle it over the tofu to allow the flavor to soak in some. BTW, one of the reviews mention the taste of chiles.....was this item removed from the list of ingredients? I also might add a bit of carrot , mainly for color.

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Happy Harry #2 October 03, 2008

Delicious, I made this using chicken breast in place of tofu and I'm sure it would be equally wonderful with tofu for a vegetarian meal, eggplant is one of our favorite veggies which made this even more enjoyable, thanks for sharing hon!...Kitten

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Kittencalskitchen July 10, 2007
Szechwan Eggplant (Aubergine) and Tofu