QUICK TIP: Just Say No to LaChoy. Look, I’m sorry; I know there are plenty of wonderful people out there who work for LaChoy and all, but if you want real Asian, Chop Suey ain’t it. (I feel the same way about American-brand Mexican food). Now, bear in mind that this is coming from a person who had LaChoy Chop Suey as a staple while growing up. My taste has evolved as I’ve grown up, and this is my recommendation to you: Lee Kum Kee.

Lee Kum Kee’s prepared sauces are about the same price (often less expensive, depending where you go) as the super-salty-low-on-flavor LaChoy selections, but here’s the difference: great big in-your-face flavor. The Spicy Garlic Eggplant sauce is one of my absolute favorites for restaurant-quality food at home AND, unlike many LaChoy products, is MSG-free.

Plus, it’s so easy to make! I like to peel my eggplant first (not a fan of the skin), but leaving the skin on adds a cool purple color to the dish. I also add onions, whatever pepper I have in the house, and this time the rest of some broccoli rabe that I bought for stir-frying a couple weeks ago.

I’ve made this with pork and, as I did last night, with chicken and tofu, and it never disappoints. Stick with the American brands if you’re cooking for kids or those without a sophisticated palette, I suppose. But if you’re cooking Chinese, buy the brands the Chinese use.