Comments on: Stir-fry Fortnight IV – Moist Stir-fry http://redcook.net/2008/03/17/stir-fry-4/?utm_source=rss&utm_medium=rss&utm_campaign=stir-fry-4 Adventures from a Chinese Home Kitchen Sat, 12 May 2012 02:08:05 +0000 hourly 1 By: Kian Lam Khohttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1651 Kian Lam Kho Sun, 24 Apr 2011 13:18:22 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1651 Lucy, That looks totally yummy! I'm glad you enjoyed the recipe. This is a classic Sichuan dish that's always a crowd pleaser. You can make this with eggplant as well. Lucy, That looks totally yummy! I’m glad you enjoyed the recipe. This is a classic Sichuan dish that’s always a crowd pleaser. You can make this with eggplant as well.

]]> By: Lucyhttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1650 Lucy Sun, 24 Apr 2011 02:21:52 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1650 I do believe I was successful! My dish looked pretty similar to your photo and it tasted wonderful. Thank you again!Photo of my attempt: http://flic.kr/p/9B2dkn I do believe I was successful! My dish looked pretty similar to your photo and it tasted wonderful. Thank you again!

Photo of my attempt: http://flic.kr/p/9B2dkn

]]> By: Lucyhttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1648 Lucy Wed, 20 Apr 2011 12:41:47 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1648 Thank you, Kian. Will be making this dish soon. Thank you, Kian. Will be making this dish soon.

]]> By: Kian Lam Khohttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1647 Kian Lam Kho Wed, 20 Apr 2011 04:08:38 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1647 Hi Lucy, Pickled red chili is commonly known as 泡辣椒 (pao la jiao in Mandarin). They often come in glass jars. There are a few different brands available in Asian markets. Some are from China but many are from Thailand. Different chili from various suppliers have different level of spiciness. So do adjust the amount to your liking. Hi Lucy, Pickled red chili is commonly known as 泡辣椒 (pao la jiao in Mandarin). They often come in glass jars. There are a few different brands available in Asian markets. Some are from China but many are from Thailand. Different chili from various suppliers have different level of spiciness. So do adjust the amount to your liking.

]]> By: Lucyhttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1646 Lucy Wed, 20 Apr 2011 02:20:26 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1646 Hi, do you mind telling me what "pickled red chili" is in Chinese? I'm not familiar with this ingredient, knowing the Chinese would help me find it in Chinatown. Thanks! Hi, do you mind telling me what “pickled red chili” is in Chinese? I’m not familiar with this ingredient, knowing the Chinese would help me find it in Chinatown. Thanks!

]]> By: Kian Lam Khohttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1549 Kian Lam Kho Thu, 27 Jan 2011 05:14:33 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1549 I would simply replace the pork with strips of Chinese eggplant cut to about 2 inches long and half an inch wide. Use about three cupful of the eggplants. They will shrink as you cook them. Deep fry the eggplant strips first before in the wok with about three inches deep of vegetable oil. Make sure the oil is just about reaching smoking point before adding the eggplant. You should only fry them for about one minute. Drain the eggplant strips on a paper towel. They will continue to cook for a while. Now follow the rest of the steps in frying the garlic and ginger. You should be able to recreate a delicious YuXiang Eggplant. I would simply replace the pork with strips of Chinese eggplant cut to about 2 inches long and half an inch wide. Use about three cupful of the eggplants. They will shrink as you cook them. Deep fry the eggplant strips first before in the wok with about three inches deep of vegetable oil. Make sure the oil is just about reaching smoking point before adding the eggplant. You should only fry them for about one minute. Drain the eggplant strips on a paper towel. They will continue to cook for a while. Now follow the rest of the steps in frying the garlic and ginger. You should be able to recreate a delicious YuXiang Eggplant.

]]> By: Ianhttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1548 Ian Thu, 27 Jan 2011 01:23:57 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1548 Can you please tell me how would you adjust this recipe for eggplant (鱼香茄子)? I lived in Beijing for years, and this was one of those dished you could get everywhere, and one of my all time favorite dishes. I live in New York, but haven't found a place that doesn't do it as sweet, sticky and overly garlicky. What would you suggest? Can you please tell me how would you adjust this recipe for eggplant (鱼香茄子)? I lived in Beijing for years, and this was one of those dished you could get everywhere, and one of my all time favorite dishes. I live in New York, but haven’t found a place that doesn’t do it as sweet, sticky and overly garlicky. What would you suggest?

]]> By: Moo Goo Gai Pan by Definition | Red Cookhttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-1136 Moo Goo Gai Pan by Definition | Red Cook Thu, 27 May 2010 03:45:24 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-1136 [...] Stir-fry Fortnight IV – Moist Stir-fry [...] [...] Stir-fry Fortnight IV – Moist Stir-fry [...]

]]> By: amandahttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-927 amanda Mon, 28 Dec 2009 02:56:49 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-927 It drives me crazy that it's so hard to find dishes in Chinese restaurants that aren't floating in sugary brown sauce. aaaah It drives me crazy that it’s so hard to find dishes in Chinese restaurants that aren’t floating in sugary brown sauce. aaaah

]]> By: Anahttp://redcook.net/2008/03/17/stir-fry-4/comment-page-1/#comment-380 Ana Thu, 11 Sep 2008 02:03:12 +0000 http://www.redcook.net/2008/03/17/stir-fry-4/#comment-380 I picked this recipe to try tonight because I had never cooked with wooden ear mushrooms before, and it was delicious! I didn't have any black vinegar in the house, so I used Chinkiang vinegar, which made the dish a little too strong. The mushrooms definitely soaked up the vinegar, but the pork had just the right flavor. I also used dried bamboo shoots, since that's what I had in the house. The pickled peppers are a great addition to my pantry! I picked this recipe to try tonight because I had never cooked with wooden ear mushrooms before, and it was delicious! I didn’t have any black vinegar in the house, so I used Chinkiang vinegar, which made the dish a little too strong. The mushrooms definitely soaked up the vinegar, but the pork had just the right flavor. I also used dried bamboo shoots, since that’s what I had in the house. The pickled peppers are a great addition to my pantry!

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