Chinese Eggplants with Garlic Sauce
Hey friends, today we’re making a Chinese dish: eggplants with garlic sauce. This dish is popular in Sichuan. This version of the dish is shallow fried like you would typically get in a restaurant but there are steamed versions of this dish as well for people who are trying to be healthier. I use to not be a fan of eggplants because I thought they were slimy and mushy but that texture works really great with this sauce. This dish adds a lot of flavor to rice and is good eaten by itself as well.
Ingredients:
1) 2 eggplants
2) Cornstarch (enough to coat eggplants, ~3tbsp)
3) 2 green onions
4) 5 gloves garlic
5) 30g ginger
6) 3 Thai chili (optional)
7) Sauce: 100ml water, 1tbsp soy sauce, 1tbsp sugar, 1tbsp Shaoxing wine (optional), ½ tsp sesame oil
8) Cornstarch slurry (1tbsp cornstarch, 1 tbsp water, mixed)
9) Vegetable or corn oil
Instructions
1) Cut your eggplants into bite size pieces and coat in cornstarch to get thin even coating.
2) Mince finely chop green onion, garlic, ginger, and Thai chili (optional, can be left out or replaced with other chili/chili flakes)
3) Mix your sauce
4) Fill a hot pan/wok with oil and shallow fry your eggplants for about 3 minutes making sure all sides are fried.
5) Add more oil to a clean, hot pan/wok and add your green onion, garlic, ginger, thai chili. Stir fry for about a minute.
6) Add sauce to your pan and quick stir. Then add corn starch slurry to thicken up the sauce.
7) Add your fried eggplant and stir for another 30 seconds.
8) Plate and eat.
As always, please enjoy :)
- Mulberry Street
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Equipments (affiliated links):
Winco Chinese Cleaver (not the same one used in the video but closest I can find):
Zojirushi Rice Cooker:
Canon m50 (main camera)
Canon t7i (I occasionally borrow this from someone)
Sigma 30mm f1.4 efm (main lense)
Canon 50mm f.18
Viltrox efm adaptor (adapting 50mm to m50)
Movo VXR10 microphone
Geekoto horizontal tripod
Manfrotto Pixi tripod
ESDDI Softbox
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Credit:
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Final Reckoning - Asher Fulero
Pastoral - Asher Fulero
The Closing Of Summer - Asher Fulero
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vegan, gluten free
Have peanut butter? Try these Noodles!
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LEARN HOW TO MAKE A TASTY PEANUT BUTTER UDON NOODLES RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Peanut butter is definitely not just for toast. Join me in this episode and learn how to make a deliciously nutty peanut butter udon noodles recipe today!
Ingredients:
3 tbsp peanuts
1 tbsp white sesame seeds
3 pieces garlic
2 sticks green onions
250g udon noodles
1 tbsp chili oil (
1 tsp sweet paprika
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp rice vinegar
1 tbsp maple syrup
2 tbsp peanut butter
2 tbsp water
Directions:
1. Bring a pot of water to boil for the noodles
2. Heat a frying pan to medium heat. Add the peanuts and white sesame seeds. Toast for 1min. Transfer to a pestle and mortar. Then, coarsely crush and set aside
3. Grate the garlic and chop the green onions
4. Boil the udon noodles for half the time to package instructions (in this case 3min)
5. Heat up the frying pan to medium low heat. Add the chili oil followed by the garlic. Cook for about 45 seconds. Then, add the sweet paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water. Give the pan a good stir
6. Strain out the noodles and add to the peanut sauce. Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring
7. Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds
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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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