Comments on: Vegetarian Za Jiang Mein

By: jessica

jessica — Mon, 20 Sep 2010 12:24:03 +0000

Gdlemaire, thanks so much. I’m so happy to know when my efforts are appreciated!

By: gdlemaire

gdlemaire — Sun, 19 Sep 2010 19:24:09 +0000

Wow, I’ve never seen such good instructions for making a Chinese dish. I love to cook Asian food at home and I know I can follow a recipe shown like this. It is so great that you even photographed the jars of things to buy in my Asian market! I can’t wait to try one of your recipes. Thank you for your time and effort.

By: jessica

jessica — Fri, 14 May 2010 12:40:14 +0000

Mark, the English on these Chinese products is inconsistent. In this case, they are the same thing, which is why I show pictures. Different companies will name them different things in English. It’s terribly annoying and confusing.

By: Mark

Mark — Fri, 14 May 2010 04:09:47 +0000

Um, sweet flour sauce and sweet bean sauce are not the same thing. One is made using flour, while the other is made from soybeans. Sweet bean sauce is the traditional ingredient for this dish.

By: Xiaolu @ 6 Bittersweets

Xiaolu @ 6 Bittersweets — Thu, 18 Mar 2010 03:14:46 +0000

Thank you so much for sharing this! I love this dish, but can rarely find a vegetarian version. I speak but don’t read Chinese either, and so the canned and jarred section of Asian markets are a fascinating but confusing treasure trove.

By: jessica

jessica — Sun, 14 Mar 2010 18:36:11 +0000

Danielle, do they sell a vegetarian version there, cause I’ve never seen one other than my mom’s but I don’t frequent vegetarian restaurants.

Kim, the Korean style is modeled after the original Chinese one with pork. We’re loving the new place but still have a long way to go with unpacking and sorting.

By: kim

kim — Sat, 13 Mar 2010 23:47:14 +0000

Reminds me of the Korean style as well, but not as saucy.
Hope you’re starting to settle into your new place.

By: Danielle

Danielle — Sat, 13 Mar 2010 10:53:33 +0000

Thanks so much for the great recipe! I am living in Taipei right now and am loving this stuff. Of course, it’s super cheap to buy here and people sell it everywhere, but I really want to know how to make it myself. This will be great to know for when I go home and want a taste of Taiwan again.

By: jessica

jessica — Sat, 13 Mar 2010 04:22:58 +0000

Tuty, it’s always a challenge when you’re doing something on your own but this is a great recipe for that since it’ll last you 3 weeks.

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Fri, 12 Mar 2010 22:17:39 +0000

Drooooooool. Man, those different kinds of BEAN sauces are so confusing!