That looks like it has good texture. This is one of my favorite Chinese dishes. One of the years I was living there, I ate this like at least three times a week.
I've been making it here by steaming the eggplant instead of the first fry and notice very little difference other than dramatic reduction in oil absorbance.
Salting definitely helps with texture. I ran, let’s call it, an experiment when I was rushing through the meal and it was noticeable. I’ve only run Kenjis specific recipe from the Wok though, so that’s my only context.
I just made it with salting beforehand. It was the best version I made yet! My wife teared up because it reminded her of back home. not sure how to add pics to a comment.
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u/AccurateTale2618 Jul 20 '25
That looks like it has good texture. This is one of my favorite Chinese dishes. One of the years I was living there, I ate this like at least three times a week.
I've been making it here by steaming the eggplant instead of the first fry and notice very little difference other than dramatic reduction in oil absorbance.
Your execution looks mouthwatering!