A contemporary take on the Sichuan classic.; 3 of the little dried chilles; 2 peppers

A contemporary take on the Sichuan classic.; 3 of the little dried chilles; 2 peppers

Mission Chinese Food, San Francisco, CA and NYC - Bon Appétit 2234 Mission St, San Francisco, CA 94110

#9: Mission Chinese Food, San Francisco, CA and NYC

Mission Chinese Food, San Francisco, CA and NYC - Bon Appétit 2234 Mission St, San Francisco, CA 94110

Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.

Yu Xiang Qie Zi (Sichuanese Fried Eggplant)

Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.

Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour.  (Photo: Sarah Anne Ward for The New York Times)

Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour. (Photo: Sarah Anne Ward for The New York Times)

Sichuan-style fried eggplant, firm yet creamy and bursting with flavor, is truly exquisite, but cooking it can be a challenge—eggplant's porous flesh soaks up oil like a sponge and can quickly go from silky to sodden. So we asked Danny Bowien, chef-owner of the Mission Chinese Food restaurants in New York and San Francisco, whose fried Japanese eggplant is exemplary, to share his technique. _See Danny Bowien's technique for perfect fried eggplant »_

Eggplant Essentials

Sichuan-style fried eggplant, firm yet creamy and bursting with flavor, is truly exquisite, but cooking it can be a challenge—eggplant's porous flesh soaks up oil like a sponge and can quickly go from silky to sodden. So we asked Danny Bowien, chef-owner of the Mission Chinese Food restaurants in New York and San Francisco, whose fried Japanese eggplant is exemplary, to share his technique. _See Danny Bowien's technique for perfect fried eggplant »_

Mission Chinese Food’s Cabbage Salad from Alexandra Stafford for Food52

Mission Chinese Food’s Cabbage Salad

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