Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

Mix the cooked eggplant ... Chinese or Japanese sesame paste, substitute tahini made from toasted sesame seeds. Make the sauce. Finely chop the garlic and mince the spring onions. Pour the cooking ...

I love Chinese food, and since my first trip to China, when I tasted the way the Chinese prepare their eggplant, I have been trying to replicate it in my own kitchen. This is my interpretation of ...

Because the ingredients simmer longer, the very tender pieces of eggplant soak up all the flavours. Briefly cook the ingredients in a wok, scrape into a clay pot and simmer, covered, on the ...

Food Stylist ... college begging for Chinese food, and moo goo gai pan may win out instead. Then, on Sunday, after the Bourguignon for lunch, I’ll downshift into fried eggplant for supper ...