Taiwanese-Style Eggplant by Brandon Jew
Cooking is really the study of water.
Excerpted with permission from: Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food by Brandon Jew and Tienlon Ho
For this recipe, I prefer medium Chinese eggplants, the pale purple, slender ones that are ten to twelve inches long, over similar-looking but more bitter varieties. This calls for oil-…
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