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How To make Egg Noodles with Pork, Eggplant and Oyster Sauce
***P O R K*** 5 ounces boneless pork top loin
thinly sliced
1 tablespoon low sodium soy sauce
1 tablespoon dry vermouth
***Vegetables*** 3 ounces Italian Eggplant :
or Japanese Eggplant
2/3 cup new potatoes (about 2)
2 carrots
1 green onion
1 large garlic clove
fresh gingerroot 3 1/3 ounces straw mushrooms :
or less, halved
***sauce*** 1 cup chicken broth
1 tablespoon oyster sauce
1/2 teaspoon honey
1 tablespoon cornstarch rounded
freshly ground pepper 3 drops sesame oil
***** 1 tablespoon safflower oil :
for frying
5 ounces cooked egg noodles -- drained
PORK: Cut the boneless loin 'chop' into 1/2" strips. Then diagonally slice (1/4" thick: cross grain to tenderize.) Marinate pork 30 mins. in mixture of 1 tablespoon each of soy sauce and wine (Chinese rice wine, or dry sherry, or dry vermouth.)
Trim ends off eggplant. Cut once lengthwise, then cut into 1/4" half-moon slices. Soak in ice water salted with 1 teaspoon of soy sauce.
Peel the two small potatoes and cut into 1/2" dice. Place in a bowl; submerged in the salty ice water. Note: this bowl soaks the potato and weights the eggplant.
Scrub carrots; trim ends. Slice into 1/4" ovals (on the diagonal).
Cut the green onion: dice the white part; cut the green portion into 1" lengths. Equal parts garlic and ginger: select a large garlic clove. Cut a comparably sized piece of fresh ginger and peel it. Finely chop both the ginger and the garlic.
Drain the mushrooms and if the can liquid is not too salty, use it for the sauce, adding broth to it as needed.
Mix sauce ingredients,starting with the reserved liquid from the mushroom, if using. Set aside.
LATER: Heat water in a pasta pot to boiling. Cook the carrot and potato until tender crisp. Remove with slotted spoon and submerge in the ice water with the eggplant. Drain these vegetables well. Use the same water to cook the noodles.
Heat oil in the wok and stir fry in sequence: the pork (3 mins); the drain potato, carrot, and eggplant (2 to 3 mins); add the garlic, ginger and green onions (1 min); make a well for the sauce and add the liquid; cook until thickened. Stir in the straw mushroom pieces and the drained cooked pasta. Serve at once. MC Est 404 CALS, 12.7 G FAT 28.5% CFF.
Tip: start the pasta just after the pork is done. We used "medium egg noodles" -- dried, short, curly, about 1/4" width (1-1/2 cups dry measure).
Tested 10 Jun 97. Bob liked it more than I did. It did grow on me. Liked the potato, eggplant and carrot. Tasty and colorful. I wanted the pork to be more tender. -- patH
Posted on eat-lf by phannema@wizard.ucr.edu
How To make Egg Noodles with Pork, Eggplant and Oyster Sauce's Videos
???? Dad's Cantonese Chow Mein (豉油王炒面)
Watch Daddy Lau teach us how to make Cantonese Chow Mein, also known as supreme soy sauce chow mein.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:43 - The backstory on soy sauce chow mein
01:06 - Noodles: fresh vs steamed
01:50 - Noodles: distinguishing between Chinese egg noodles
02:18 - Steam the noodles
02:50 - Chop ingredients
03:52 - Prepare sauce
04:37 - A quick primer on soy sauce
05:58 - Steaming noodles vs boiling noodles
06:57 - Dunk in boiling water
07:13 - Drain the noodles, separate, cool
07:40 - Heat wok, start cooking
08:43 - Secrets for making chow mein
09:39 - Flip noodles, add oil
11:29 - Add veggies, flavors
13:37 - Plate
14:05 - Meal Time!
15:03 - All about noodles + getting the perfect texture
17:24 - Dad’s favorite soy sauce brand?
17:56 - Why this dish doesn’t come with meat + naming philosophy
19:15 - Did you eat this in China?
19:51 - Restaurant vs homemade chow mein
21:40 - On Wok Hei
22:32 - As long as you’re happy!
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EASY DINNER in 25 Minutes! Asian Style EGG FRIED CABBAGE | Cabbage Egg FRY. Recipe by Always Yummy!
This dish is very easy and quick to prepare. It is delicious, hearty and great for breakfast, lunch or dinner. You will need fresh green cabbage, chicken eggs, scallion and soy sauce.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients
• green cabbage (preferably spring cabbage) – 20 oz | 600 g
• carrot – 2 oz | 70 g
• 3 eggs
• scallion – 1 oz | 20 g
• garlic – 1 clove
• vegetable oil – 2,5 tbsp
• soy sauce – 2 tbsp
• Teriyaki sauce – 2 tbsp
• sesame seed – 1 tsp
• ground black pepper – to taste
• salt – to taste
✔︎ You will need
* pan
* carving board
???? Preparation
1. Beat the eggs with salt and pepper with a fork.
2. Slice the cabbage and carrots into thin shreds, chop up the scallions and garlic.
3. Heat 1 tablespoon of oil in a pan over medium heat, pour in the beaten eggs and fry them for a minute or two, stirring. Then place them into a bowl.
4. Add 1,5 tablespoon of oil into the pan, add scallions and garlic, stir.
5. Add carrots, fry over medium heat for a minute, stirring as you go.
6. Add cabbage and cook over high heat for 3-4 minutes, stirring continuously.
7. Add the fried eggs, soy sauce, Teriyaki sauce, sesame seeds, mix and cook for another minute.
8. Serve fried cabbage hot, sprinkled with fried sesame seeds and scallions, with rice, if desired.
❗️Advices
1. If desired, add ½ teaspoon of chopped ginger and fry it with the garlic.
2. If you don’t have any Teriyaki sauce, you can add 1 more teaspoon of soy sauce and a teaspoon of sugar.
3. You can alter the amount of soy sauce and Teriyaki sauce to your taste. In this recipe we use traditional soy sauce.
4. If you’d like your cabbage to be spicier, more pungent, add some red chili flakes or chopped fresh chili peppers and/or some Sriracha hot chili sauce.
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Delicious Stir Fried Eggplant with Garlic Sauce | Easy Chinese Recipe
Ever since I learned how to cook eggplant, I am a lot happier about eating more veggie-centric meals involving eggplant. Eggplant is so filling and satisfying yet they are so healthy. In Western cooking, eggplant parmesan is another great recipe that involves eggplant. In Asia, stir fried eggplant is the most prominent way of cooking them. Different countries have somewhat different stir fry recipes although they are similar with respect to soy sauce-based flavors. Today's recipe is specifically Chinese. This recipe is also called eggplant with garlic sauce but garlic is less of a significant component especially in the sauce. However, this eggplant dish has a perfect balance of tangy, savory, and juicy flavors and texture it's wonderful. The recipe is super easy for any home cooks too. For vegans, just replace the oyster sauce with mushroom sauce as it's very close to tasting like oyster sauce with all the umami flavors you can still get from it. This eggplant dish is seriously the best.
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Ingredients:
2 Chinese eggplant
1 tbsp salt
1 ½ tbsp cornstarch
5 chopped garlic cloves
1 tsp finely chopped ginger
1 red chili pepper
1 green onion
2 tbsp vegetable oil
Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (for vegan recipes, use mushroom sauce instead of oyster sauce)
2 tbsp black vinegar
2 tbsp brown sugar
2 tsp dobanjang
2 tbsp shaoxing wine
4 tbsp water
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EASY & QUICK STIR-FRIED CABBAGE RECIPE #recipe #cooking #cabbage #chinesefood #vegetables
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