How To make Thai Style, Spicy Eggplant Mushroom Sauce
1/2 lb Mushrooms
1 md Shallot
2 md Garlic cloves
1/2 t Hunan style red chili paste
1 1/2 c Rice milk or milk
-substitute 1 lb Eggplant
1 md Red bell pepper
1/2 c Chopped asparagus stems
-(originally this was peas) 1/2 c Fresh basil leaves
2 t Sugar
1/2 t Plum sauce
1/2 t Ginger
1/4 c Veggie stock
2 3 drops toasted sesame oil
2 t Tapioca flour (see note)
Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and
set aside. In remaining stock add shallot and garlic, sautee for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Bring mixture back up to a boil. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves. Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips. Note: When I made this recipe I felt that the sauce was too thin. The original recipe called for coconut milk and olive oil as the sauce's base. How I remedied this problem was as follows: I removed all the vegetables from the pan using a slotted spoon and turned the heat down to the lowest setting. I placed them in the serving bowl and set aside. In a measuring cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour (not pearls). Once this was thoroughly mixed I poured it into the sauce while stirring with the slotted spoon. In less than a minute the sauce had thickened very nicely. I then poured the sauce into the bowl over the vegetables and served. It was pleasantly spicy (go light on the red chili paste if you dislike REALLY hot foods) and filling. Note2: if you wanted to be more authentic you could try adding some coconut extract... From: J. Ari Kornfeld . Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Thai Style, Spicy Eggplant Mushroom Sauce's Videos
Eggplant with Garlic Sauce
#shorts
Recipe by @MadeWithLau
I used oyster mushroom sauce and added gochugaru.
Thai style stir-fried eggplant with basil
How to make easy Thai style stir-fried eggplant with basil
#Thai
#eggplant
#basil
GARLIC MUSHROOM PEPPER FRY | Quick & Easy Mushroom Recipe
Garlic Mushroom Pepper Fry - Simple, Quick & Easy Mushroom recipe
Peppery delicious stir fried mushrooms which hardly takes a few minutes to prepare, this stir fried mushroom recipe is a great idea for your weeknight dinner or if you are feeling lazy to make something elaborate.
????Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--
Ingredients required for making Garlic Mushroom Pepper Fry -
* Bell Peppers(Capsicum) - can choose different colors or any color according to your preference and convenience -- 250 gm
* Mushrooms - 500 gm ( I have taken white regular mushrooms and cremini mushrooms. You can use any mushrooms according to your choice) . Do not keep your mushrooms soaked in water. Rinse them very well under running water just before cooking them.
* Onion - 1 small or half of a medium onion
* Garlic - 5 to 6 large cloves
* Ginger - 1 inch
* Jalapeno/ green chillies - According to your preference
* Red Hot Chilli - 1 (totally optional)
* Whole black peppercorns - 1 teaspoon, use less if you want your dish less spicy.
* coriander leaves/cilantro - I used the stalks for stir frying and the leaves as a garnish. You can even use green onions (spring onions).
* salt - as per taste
* lime/lemon juice - 1 tablespoon
* oil - 2 tablespoons
For the sauce -
* Light soy sauce - 1 tablespoon
* Dark Soy sauce - 1 tablespoon
* Tomato ketchup /tomato sauce - 1 tablespoon
* Sugar (optional)- 1 teaspoon
* Salt - as per taste
Serve this with hot steamed rice or chow mein or bread roll
Related videos -
????Kadhai Mushroom Masala -
????Spicy Mushroom Curry -
????Tomato Mushroom Recipe -
????Mushroom Chicken Recipe -
???? Indo Chinese Recipes -
???? Mushroom Recipes -
????Background Music - Sunset Trails By DJ Williams ( From YouTube Audio Library)
#mushroomrecipe #stirfrymushrooms #veganrecipe
------------------------------------------------------------------------------------------------------------------------------------------------
Copyright © This video is developed and first published on Oct 11 2019 by Curries With Bumbi .Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit if recreating the entire recipe idea.
-----------------------------------------------------------------------------------------------------------------------------------------------------
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Easiest and only mushroom recipe you need #mushrooms #cooking #vegan #vegetables
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
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Chicken and Eggplant 茄子鸡肉
#eggplant #chicken #茄子
Chicken and Eggplant is so flavorful with bell pepper, garlic and chili peppers. It's another dish going so well with rice. Enjoy!
Ling's eggplant with garlic sauce:
Similar wok used in the video:
Queensense wok
Ingredients:
two eggplant
1/2 chicken breast
1/2 bell pepper
4 cloves garlic
4 stalks green onions
4 fresh or dry chili peppers
light soy sauce
potato or corn starch
white pepper powder
salt
vegetable oil
⭐️????????????????'???? ???????????????????????????????????????? (???????? ????????????????????????????)
Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
Queensense wok
Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Stainless Steel Steamer
Steamer Plate Holder
Electric Hot Pot
Dual Sided Hot Pot
????????????????
12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
Silicone Spoon Set
⭐️????????????????’???? ????????????????????????????
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
The above links are affiliate links, meaning I earn a small percentage of sales made via those links, but it doesn’t cost you anything extra!