Comments on: Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)

By: Gisele

Gisele — Tue, 10 Sep 2024 22:25:07 +0000

Fabulous

By: A

Thu, 30 Nov 2023 00:03:51 +0000

I enjoyed sourcing ingredients and making this. I did make substitutions (just for convenience and to use what I had):
1) ~1tbsp of chili oil and 2 red thai chilies for the pickled chilies;
2) chopped, unsalted, roasted peanuts for the mince;
3) indian eggplants for chinese eggplants;
4) honey for sugar.
On the whole, I thought it was nice, but a tad too vinegary—I suspect the meat would offset that, so I might try this again with meat—although the peanuts offered great texture, so I might do both! Interestingly, I also found I needed a dash of salt and, once I did that, it actually offset the vinegar a bit. I’m also going to get the chinese eggplants next time, though the baby ones were not bad.

By: Wei Guo

Wei Guo — Sun, 15 Jan 2023 11:13:56 +0000

In reply to Lauren. Very happy to hear your feedback Lauren. Yes the contrast in textures is indeed a highlight.

By: Lauren

Lauren — Thu, 12 Jan 2023 01:36:18 +0000

One of the most delicious dishes I’ve had in a while…that said, we eat a lot of spicy food, but my mouth is on fire and I’m going to halve the chili garlic sauce next time as I find the other flavors slightly overpowered. Love the contrast in textures of the soft eggplant and the crispy ground pork.

By: Wei Guo

Wei Guo — Wed, 03 Aug 2022 14:12:52 +0000

In reply to Kiki. Nice to hear your vegan twist!

By: Kiki

Kiki — Wed, 03 Aug 2022 14:07:40 +0000

I really like this recipe, it is my second favorite eggplant dish. Now I thought I’d share my vegan replacement, I like to cook this with chopped cashews – I like them crunshy so I stir fry them along with the garlic but you can also boil them before adding to soften them.

Btw. I also had the cornstarch problem that some have mentioned before. I do use twice the amount of water but that is ok, I like more sauce anyway.

By: Patti

Patti — Tue, 26 Jul 2022 22:08:19 +0000

Wonderful taste. Easy to make. Husband says that I must make this again. Bravo! Kudos! Continued success!

By: Michael Saltz

Michael Saltz — Mon, 18 Apr 2022 15:55:21 +0000

In reply to Wei Guo. Yes, you're right, of course. My eyes must be blind but thanks for answering without biting my head off.

By: Wei Guo

Wei Guo — Mon, 18 Apr 2022 11:32:42 +0000

In reply to Michael Saltz. Hi Michael. My recipe does call for both ginger and garlic (see the ingredient list under "for stir-frying"). You can use Lao Gan Ma pickled chilli for this recipe.

By: Michael Saltz

Michael Saltz — Sat, 16 Apr 2022 17:29:45 +0000

I see that your recipe doesn’t call for either garlic or ginger. But your recipe for Pickled Chili Garlic Sauce has both. I found two pickled chili sellers on Amazon – Lao Gan Ma and Luv Yu Thai Pickled Peppers. Both have ingredients that are different from each other and also different from your recipe. Any suggestions about what to do (I’d prefer not to make my own)?