Thank for the excellent tip with the aubergine to prevent it from soaking the oil. So happy to hear you made the dish and liked it! I hope your friends will like it as much as you do. Happy cooking! OMG Thanks for the eggplant tip!! Will definitely give this a try! This has a fantastic taste. Also I used a bit of sesame oil with the garlic. Hi — I would like to know roughly how you estimate the nutritional fact? Was that done by calculation? Please advise. I just saw this recipe. I will definitely going to explore more of your website I am going to try it in a few hours for my Christmas Eve dinner.
Thank you so much. Happy cooking and hope your eggplant turns out great. I had an eggplant that was about 2 days away from being not-so-fresh. I was instantly drawn to your recipe for the eggplant based solely on the picture. I cook and always try new things so I was excited to give it a whirl. Evertthing went according to plan-yay!
I added cilantro at the end as a garnish and am looking forward to eating it cold out of the refrigerator as is. Also will make some rice noodles and toss them together tomorrow. That kind you for the very user friendly recipe. The eggplant turned out a lovely texture with a lovely sear on the outside that added a depth of flavor while the inside was perfectly soft. Thank you fof such detailed recipe! I burnt some eggplants! Still taste great!
This was delicious! You just need something with fewer seeds. Yes, it totally makes sense to make more sauce. Me too, I use other types of eggplant when I cannot find Asian eggplant, and they work well as long as I soak them in advance. Cooking now! Serving with white rice. Maybe next time:. Thank you for the recipe. Hi Jenny, thanks for your note. I hope the eggplant came out tasty! Are you thinking of using hoisin on the side or in the recipe itself? Hoisin has some overlap with the combination of two soy sauces, sugar, and cornstarch, so it could be a convenient shortcut.
Hi i tried the eggplant recipe and got compliments from my hubby!! Thanks for sharing your recipes. I took some pics too but dunno where to post it here. Now i dont have to deep fry eggplants anymore! So happy. Hi Regina! Thanks for leaving a comment!
If not, you can email them to Maggie. The recipe looks wonderful. I have adapted it on the fly because someone had chopped and prepped the eggplant too soon. And eggplant is the perfect vegetable for us meat eaters who live with vegetarians and vegans. It gives the same feel. Garlic sauce recepie can be posted also.
It looks delicious. I just made this tonight and it was so delicious! Thank you for the wonderful recipe. Amazing recipe and technique. Better than take out!! This technique made me fall all-over in love with eggplant again. I think you left out an ingredient, water.
I only realized this on the last step. Combing it all together in the pan. I quickly added some but did not know how much, so it turned out thick and strong still. Otherwise, I think it would have been great. Looking forward to trying more recipes from you. I thank you very much for an amazing recipe for the eggplant dish! It is so easy to follow and very well guided. This was SO good! Absolutely delightful! Thank you for a great recipe. Best eggplant I have ever made! Great instructions and easy to follow.
My family was very impressed. Thank you Maggie! I made this eggplant recipe tonight for a family dinner. It was a great hit. The cornstarch makes it crispy and pan fried made less oily. Made it it ground pork and everyone loved it. Thank you so much for your recipe. Just tried this recipe tonight — the eggplant came out crispy on the outside and tender inside. I stir fried some chicken separately and combined it with the eggplant. Will repeat shortly with some variations — Thai basil. Maggie, thanks for this delicious recipe! I have the same problem every time I cook eggplant — I use too much oil and the eggplant turns out soggy and greasy.
But, how can you cook so much eggplant in just 1 tablespoon of oil? As soon as the eggplant starts cooking, it soaks up all of the oil and I add more.
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What should I do when the eggplant soaks up the oil? I did soak the eggplant for 15 minutes in salt water and I coated it with corn starch. However, I used regular eggplant not the Chinese eggplant and olive oil instead of peanut oil. Not sure if this makes a difference in how the eggplant responds to the oil. Any tips you can give me is appreciated! Hi Sharon, you are right, I do need more than 1 tablespoon oil to cook all the eggplant.
I would use 1 tablespoon oil per batch when I cook them in batches, and add more when I cook a new batch. On the other hand, when I want the eggplant extra crispy like fried , I do use a bit more cornstarch and oil. And yes, I think the regular eggplant tends to soak more oil than the Chinese eggplant because it has a less dense texture. This is one of my favorite Chinese dishes.
I have shared it with friends. It was fast and delicious. Also, I only have regular soy sauce, not light. This recipe was so easy and delicious! We added hot chili oil. Made the dish with local aubergine. Nothing left. This recipe is amazing! Now that I know how to make this, I will be making it again and again.
I love, love, love your blog! You are doing wonders for promoting Chinese culture. Doing my rice and lunch is ready to eat. Chinese way prepared eggplant is better than meat. Absolutely delicious I followed the recipe exactly except I used regular eggplant.
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So delicious that my family and I could not stop eating it until it was all gone. Finally the mystery of preparing eggplant has been explained. I used method 2 and it worked amazingly. Chinese food is my favorite and egg plant Chinese style is on top. I got addicted to Chinese growing up in Hong Kong..
Maybe one day you can create a recipe without those two ingredients. However this recipe is nicely done. Egg plants are a pain to cook so this is really appreciated.. The photos with step by step instructions are brilliant. Thank you. Perfect recipe thank you so much.
I think it will work nicely. This was the first time I made Chinese eggplant successfully! Thank you for the wonderful sauce, which was quick, easy, and delicious. I like a little spice in my eggplant, so next time I will add some chili pepper and Taiwanese basil. This was an excellent recipe and turned out great! Thank you so much! More Details. Looking for Something?
Share Tweet Pin shares. Course: Main, Side. Cuisine: Chinese. Keyword: takeout. Prep Time: 25 minutes. Cook Time: 15 minutes. Total Time: 40 minutes. Servings: 2 to 4. Calories: kcal. Author: Maggie Zhu. Ingredients 2 10 oz. Instructions Option 1 Place eggplant in a large bowl and add water to cover. You better put learning how to make and wrap potstickers on your bucket list, because this fabulous recipe for carrots and paneer and this crazy good dipping sauce are totally worth it!
You can thank me later. Guys, your leftover rice in the fridge has the makings of a masterpiece! Toss it all up in a wok with a homemade Schezwan sauce and you are all set to chill with the best bowl of Schezwan rice ever! The only thing better than this Chicken Manchow soup is Chicken Manchow soup with crispy fried noodles! Consider these Korean Chicken Wings your entry point into Gochujang wonderland! For those of you whose love for Asian food began with chilli chicken at an Indian street food stall, this recipe will be a trip down memory lane.
Make this with gravy if you like to have it with a bowl of rice, else keep it dry with just enough sauce to coat the chicken and veggies for that authentic street food flavour! This Korean pork is proof. All that soul-satisfying teriyaki flavour aside, it sure gives you more time with your Netflix!
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You can never ever get over that first trip to Thailand. Sometimes the best seal of approval comes from the munchkins, and this veg noodle and manchurian stir fry comes with a thumbs up from the kids! Each and every morsel of these meatballs is a flavour explosion of lemon, basil and chilli, just the way good Thai food is supposed to be! Guys, I had to keep the best for the last. I mean, did you think I would cut you guys loose without the fiercest recipe in my Asian arsenal—the true blue Indo-Chinese Schezwan sauce!
It goes with everything, from momos to chicken lollipops to papad! You know how it is, guys, this stuff is seriously addictive, and makes you want to jump into an Asian cooking rabbit hole from where there is no return. Those who have eaten Asian dishes know exactly why they are so popular.
Krispy Kreme, Orlando
The perfect combination of spices, herbs and vegetables make these dishes truly yummy. I was running late for work by 5 minutes. I had not had breakfast and was starving. I had a choice of KK or McDonalds, which both sit directly across the street from my job. I chose KK because the line was none existent. I loved the doughnuts and they are so delicious when they are warm. Each one of us took a small warm glazed doughnut that just came out of the oven!
Flights Vacation Rentals Restaurants Things to do. Tip: All of your saved places can be found here in My Trips. Log in to get trip updates and message other travelers. Profile Join. Log in Join. Krispy Kreme, Orlando. See all restaurants in Orlando. Krispy Kreme Claimed. All photos What is Certificate of Excellence? TripAdvisor gives a Certificate of Excellence to accommodations, attractions and restaurants that consistently earn great reviews from travelers. Ratings and reviews 4. Certificate of Excellence - Winner. American, Fast Food. View all details features. Location and contact.
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