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28
votes
9answers
37k views

What's the secret for Chinese fried rice?

I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before adding soy sauce or anything else. Is ...
10
votes
1answer
578 views

Why are many chinese sauces so dark?

I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to ...
4
votes
1answer
4k views

Can a “regular” eggplant be substituted for a chinese eggplant in a recipe?

I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the typical American grocery store. Can ...