EASY Spicy Braised Eggplant Recipe
LEARN HOW TO MAKE A VEGAN SPICY CHINESE BRAISED EGGPLANT RECIPE
LAY HO MA!! This eggplant dish is incredibly packed with flavour and reminds me of my childhood. I used to eat this often at the dinner table with a bowl of white fluffy rice. Join me in this episode and learn how to make a vegan Chinese spicy braised eggplant recipe with ease! Let's begin.
Ingredients:
1 large Italian eggplant (or ideally 2 skinny Chinese eggplants)
2 large pieces garlic
3 sticks green onion
2 tbsp cane sugar
1 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp Korean pepper powder (gochugaru)
drizzle of olive oil
1/2 cup water
1 tbsp roasted peanuts
Directions:
1. Slice the eggplant(s) into wedges. Finely chop the garlic. Chop the green onion (keep some of the green part for garnish)
2. Prep the sauce by combining the cane sugar, rice vinegar, soy sauce, and Korean pepper powder
3. Heat up a sauté pan on medium high heat. Drizzle with olive oil
4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some colour
5. Add the garlic and sauté for 5min, then add the green onion
6. Add the sauce plus the water. Deglaze the pan, then cover and cook on medium for 5min
7. Crush the peanuts in a pestle and mortar
8. Plate the eggplant when cooked. Garnish with the green onion that was set aside and the crushed peanuts
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Eggplant and soy sauce side dish (가지나물)
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.
It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!
If you are a vegetarian, replace the fish sauce with soy sauce.
Hui Kitchen's Authentic Chinese Braised Eggplant
Chef Hui prepares for us his authentic Chinese recipe of braised eggplants, a delicious vegan dish. We dined at Hui Kitchen every day the week we were in Santiago, Spain. Chef Hui let us into his kitchen to watch him make this quick and delicious recipe.
Danielle Bussone is co-founder of Time For Change Kitchen and author of Time For Change: Whole Food For Whole Health! This was filmed at Hui Kitchen in Santiago de Compostella, Spain
This is the first in a series about finding vegan food on the Chemin in France and the Camino in Spain.
Find the full recipe and with ingredients & measurements at:
Recipe for Braised Bok Choy with Shiitake Mushrooms:
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email: danielle@TimeForChangeKitchen.com
Spicy Braised Eggplant | TheCharlotteMei
I'm a sucker for braised eggplant/鱼香茄子 ???????????? and it's a must-order for me each time I'm at a Chinese restaurant. It's commonly cooked with minced pork, but I've swapped that out with some crumbled tau kwa this time, and booooy ITS SO GOOD
⚠️ it goes dangerously well with rice!
#MeiTheFoodBeWithYou #TheCharlotteMei #vegetarian #plantbased
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SPICY BRAISED EGGPLANT
[ Ingredients ]
1 large eggplant*, chopped into chunks
80g taukwa, crumbled
3 tbsp cornstarch
1” ginger, minced
4 garlic, minced
2 tbsp dou ban jiang sauce
Vegetable oil
Sauce:
2 tbsp soy sauce
1 tbsp Chinese cooking wine (optional)
1.5 tbsp rice vinegar/chin kiang vinegar
1 tsp sugar
Garnish:
Sesame oil
Scallions
[ Method ]
1. Prepare eggplant: eggplants are spongy, meaning they are great at absorbing the sauce they’re in, but it also means they can absorb a lot of oil and get really greasy by the time they’re fully cooked. To help with this, soak the eggplant chunks in some salted water for 15 minutes. Drain, pat dry, and coat evenly with 2 tbsp cornstarch. Set aside.
2. In a small bowl, coat the crumbled tawkwa in 1 tbsp cornstarch, and set aside
3. In another small bowl, combine all ingredients for the sauce, and set aside
4. Add 2 tbsp oil to a wok/pan and heat over medium-high heat. Cook the eggplants in a single layer, flipping from time to time, until it turns soft, about 10 minutes. Set aside.
5. In the same wok, fry the ginger, garlic and doubanjiang sauce in 1 tbsp oil until fragrant
6. Add in the crumbled tofu and fry till well coated. Then, add in the eggplant and stir to mix
7. Finally, add in the sauce and cook till well incorporated. If it’s too dry you may add some water. If you’d like more sauce, you can prepare a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
8. Serve with scallions and a drizzle of sesame oil
*Notes
I use the longer/slimmer variety of eggplants, otherwise known as the Japanese/Asian eggplant. If you can’t get these, the rounder Italian eggplants are fine too.
Braised Eggplant 101: How to Make Braised Eggplant with Soy, Garlic, and Ginger 紅燒茄子 | Hunger Pangs
Hunger Pangs is a new series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they make Braised Eggplant with Soy, Garlic, and Ginger.
Exciting news! A Very Chinese Cookbook — featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen — comes out October 24, 2023. Order here:
Get the recipe for Braised Eggplant with Soy, Garlic, and Ginger:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Chinese eggplant easy recipe-How to cook (taste better than meat)
In this video, I want to show you how to cook a Chinese, vegetarian dish with eggplant. The eggplant is crispy outside and soft inside, not oily even though it is deep-fried, and retain the purple hue after cooking.
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NOTE: THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA: ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE: CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA: ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
注意:
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
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The ingredients used are available in most of the Asian kitchen pantry and can be done within thirty minutes. I have added Szechuan peppercorn which may not be available in certain places, but that is optional.
There are three fundamental techniques in this recipe:
1. Add salt to the eggplant so that it will absorb less oil during deep-frying
2. Add vinegar to the eggplant to preserve the purple hue of its appearance.
3. Mix the gravy with the crispy eggplant in the wok, not more than ten seconds. If you stir-fry the eggplant, the gravy will soften the crispy eggplant. More importantly, serve immediately.
Let’s get started.
Recipe:
(Full explanation at
Ingredients
For the eggplants (A) :
450g Chinese eggplants
1 tsp salt
1 tsp white vinegar
60g potato starch
1 egg white
Aromatics and spices (B) :
5 cloves garlic, coarsely chopped
1 stalk scallion, cut into 1-inch sections
15g (1/2 oz) ginger, coarsely chopped
1 tsp Szechuan peppercorns, ground
2 dry chilies, cut into 1/2 inch sections, remove the seeds
For the sauce (C) :
3 tbsp water
1 tbsp light soy sauce
1 tbsp mushroom sauce (a.k.a. vegetarian oyster sauce)
2 tsp sugar
1/4 tsp potato starch
Instruction:
- Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
- Coat the eggplants with eggwhite, followed by the potato starch.
- Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
- Saute the ingredients in B with some oil over low to medium heat until aromatic.
- Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
- Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
- Dish out and serve immediately.
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