Limu Amani (dried lime) – a common ingredient in some of the most loved stews in Iranian cuisine. I always take the seeds out because they are bitter, and I cut the limu amani in half so that the stew soaks up more of those delicious tangy citrus notes! 🍋 You can also add them… Read More »
J’adore les aubergines! 😍 Eggplants in a spicy Szechuan sauce, served over konjac noodles. Ingredients for eggplants in spicy Szechuan sauce: eggplants, cornstarch, tamari, water, garlic, chillies, chili flakes, peppercorns, sesame oil, rice vinegar, mirin, brown sugar, Chinese five spice, ginger, scallions, and peanuts.