Braised Eggplant with Minced Pork - 肉沫茄子

Braised Eggplant with Minced Pork (肉沫茄子) is another one of those easy “home-style” dishes your parents’ or grandparents’ serve! Home cooked Braised eggplant

Chinese Eggplant with Garlic Sauce

Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar and favorite dish in many Chinese restaurants and buffets!

Mapo Eggplant

Mapo Eggplant takes the familiar flavors of everyone’s favorite Sichuan Chinese Mapo Tofu recipe, with the replacement of tender eggplant!

Chinese Stuffed Eggplant

Chinese stuffed eggplant is a popular dim sum dish that also makes a great lunch or dinner meal This favorite dim sum chinese eggplant recipe uses less oil and is delicious and healthy!

Braised Eggplant With Pork in Sichuan Sauce

Tender eggplant simmered in a sauce rich with chicken stock, Shaoxing wine, ground pork, and Sichuan fermented chili bean paste.

Chicken & Soft Tofu Casserole (鸡粒豆腐煲)

This chicken and soft tofu casserole recipe is a dish of bubbling, delicious Chinese comfort food. While it's usually served in a clay pot...

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles)

Don't let the name fool you—there's no fish here. Instead, this Sichuanese eggplant classic is deeply flavored with garlic, ginger, and pickled chiles, aromatics that are often associated with fish cookery.

Stir-fried Eggplant, Potatoes & Peppers (Di San Xian)

Di San Xian (地三鲜) is a well-known Shandong China dish consisting of stir-fried eggplant, potatoes, and peppers. The Di San Xian dish's poetic name is roughly translated to “three earthly bounties."

Steamed Pork Patty with Salted Duck Eggs (咸蛋蒸肉饼)

A Steamed Pork Patty with Salted Duck Eggs is classic Cantonese home-cooked comfort food. Find out how to make it with this easy recipe!

Braised Eggplant With Tofu in Garlic Sauce

Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. For this version, I like to add a few tablespoons of chopped up preserved mustard root and incorporate the garlic in a couple of ways: first, by cooking whole smashed cloves in oil to infuse it with flavor (I discard the cooked whole cloves), as well as sliced thin and sauteed along with the other aromatics.