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Narrow Results You've Selected: Fall Classic Stir-Fry Remove all Source Saveur (1) Difficulty Easy (1) Main Ingredient Vegetables (1) Course Appetizers (1) Side Dish (1) Topic Recipe (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Technique:Stir-Fry"; var omni_prop8 = "Season:Fall,Cuisine:Classic,Technique:Stir-Fry"; var omni_pageName="saveur:"+omni_prop12; 10/18/2012 Hongshao Qiezi (Red-Cooked Eggplant) This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar. Issue #150

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