I used Chinese. You can also use Japanese eggplant, which is a little longer in size. When selecting your eggplant, ensure that they are not the same size and the skin is not bruised or has brown ...

Sprinkle salt and sugar on the eggplants and let them sit for 20 minutes to remove excess moisture. Pat dry, coat lightly with cornstarch, and fry until golden on each side. Thinly slice the ...

While training at a Chinese ... soy sauce, 1 tsp black vinegar, 1/2 tsp sugar, 1 tsp sesame oil, bit of Sichuan pepper [“hoajao”], 1/2 tsp finely chopped garlic) 1. Cut off calyx from ...