The Michael Collection
Crispy Pan-Fried Japanese Eggplant with Garlic and Ginger
Cornstarch-coated eggplant pan-fried until golden and a little charred, then tossed in a quick sesame, garlic, and ginger sauce. Ready in 20 minutes.
Cornstarch-coated eggplant pan-fried until golden and a little charred, then tossed in a quick sesame, garlic, and ginger sauce. Ready in 20 minutes.
Chewy udon noodles tossed in a punchy peanut-chili sauce with garlic, sesame, and soy — finished with crushed toasted peanuts and sesame seeds.