Tricks to Making the Best Eggplant Stir Fry (豆角烧茄子)
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- Опубліковано 15 жов 2024
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Eggplant is tricky to make. If you don’t season it properly, it becomes tough and plain. In this video, I will show you a few tricks on how to make the best eggplant stir fry, which should be tender, flavorful, and retain the purple color. That’s gonna improve your cooking in a lot of ways.
INGREDIENTS
300g / 0.66lb of eggplant
1/2 tsp of salt to rub the eggplants
150g / 0.33lb of long beans, cut into 3 inches stalks
1/2 tbsp of soy sauce (Amazon Link - geni.us/light-...)
1 tsp of oyster sauce (Amazon Link - geni.us/premiu...)
1/2 tsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1/4 tsp of white pepper, or to taste (Amazon Link - geni.us/white-...)
1.5 tsp of tapioca starch (Amazon Link - geni.us/tapioc...)
1/3 cup of water
3 tbsp of oil
1 tbsp of Sichuan dou ban jiang (Amazon Link - geni.us/Sichua...)
1 tbsp of minced garlic
1/2 tbsp of minced ginger
1/2 tbsp of fermented black beans, roughly diced, optional (Amazon Link - geni.us/fermen...)
4 Thai bird eye chilies, diced
INSTRUCTIONS
Cut it into 3 inches long strips. Rub the eggplant with 1/2 tsp of salt and set it aside for 15 minutes. There are two purposes behind this step. The sodium will soften the flesh, making it easier to cook so you don’t end up with firm and undercooked eggplant. Second, if you stir fry the eggplant directly without the salt preparation, it will absorb the oil immediately because eggplant is very absorbing. Rubbing the eggplant with salt breaks down the sponge structure, so you don’t need a lot of oil to stir fry, which makes the dish much healthier.
Combine the soy sauce, oyster sauce, dark soy sauce, white pepper, tapioca starch, and 1/3 cup of water in a bowl and stir until there are no lumps. Set the sauce aside.
Add oil to the wok and saute the yard beans over medium heat for a few minutes or until soft. Remove the yard beans to the side and leave the oil behind. It is best to cook the yard beans before the eggplant. If you do it in the opposite order, the eggplant tends to take most of the oil, and you have to add more when cooking the beans.
Squeeze the eggplant to eliminate the excess moisture, then rinse under running water to wash off the salt. Drain the eggplant and squeeze again.
Arrange the eggplant strips on the plate and make sure the skin side facing down. This way, when you slide the eggplant into the wok, the skin side will be in contact with the wok bottom. This is the trick to retain the beautiful purple color.
Cook the eggplant over medium-high heat for 2 minutes. Turn off the heat and remove it to the side.
Add the minced garlic, ginger, diced Thai bird chilies, fermented black beans, and the Sichuan dou ban jiang to the same wok. Stir over low heat until fragrant.
Introduce the yard beans and the eggplant back into the wok. Pour in the sauce and stir over low heat for a couple of minutes or until the sauce thickens.
Serve with white rice.
A miracle may happen at my house: my husband eating eggplant and liking it! This looks lovely, I can't wait to try it.
That's my goal too! 😅
_😅 2:48 2:48 2:48
Oh Mandy! I just made ( and ate ) this recipe. Better than Take Out ... better than any other I've ever had. This is the second recipe of yours I've made, Pepper Steak. Thank you so much! I will continue to watch your videos and cooking them. Beef and Broccoli is next. Thanks again!
Your explanation as you use the different items in your recipe is excellent making it easier for us to follow👍 and your English is outstanding and melodically cute❣️
Boy, this video brings back fond memories.
I went through college with foodies (food science majors) of all different ethnicities (Japanese, Chinese, Irish, Italian, Black, Vietnamese, Puerto Rican, and me, Jewish). We used to love going to Chinatown (NYC). Here I was introduced to canned dried fish, which we ate with black bean sauce. So good!
The tip to retain the purple color is really appreciated. I love the color of Chinese eggplant when it’s raw but it’s usually all brown by the time I’m done stir frying it.
Followed this recipe. It’s good. However, I think a hint of sugar would have balanced the sauce. I needed a tad more oil for my stir fry. I think the green beans could have been salted when during 1st stir fry bc it’s a bit bland once the dish was finished.
Lovely colour in the eggplant. Will try it soon. Thank you for the share.
Thanks!!! Eggplant/ aubergine is such an excellent vegetable but as you say it is one of the most difficult to handle. It's so good... Thanks for the tips!
…Mandy I never get tired of learning from you…attention to detail is key and imo you’re an epic teacher helping all recreate these dishes…so ty again, Lindy 🤍🌶🍆🌶🍆🌶🍆🌶
I made this today and it is delicious, I'm eating it now! I had to make a few adjustments, because I didnt have all of the ingedients, so it's not authentic as yours, but very good and this video helped me a lot with my stir frying technique. Thank you for sharing!
I'm so excited to try this out!!! eggplant is one of my all time favourite vegetable!!!!
I know a lot about Italian cooking and Eggplant and Roasted Peppers are my favorites.
Thanks for sharing excellent informative video JazakAllah Khair God bless you 👍
Looks great! Thank you for including a vegan option!
I'm going to make this on the weekend! I've been craving hella eggplant lately 😋😋😋
I love your recipes. You're such an expert. I must try this. thanks
Perfect timing on this one Mandy, we have a bumper crop of these same eggplants right now, and we are looking for new ways to use them besides making soups. Thanks, and love
using your wok, it's perfect!
Eggplant soup?
We use them in a harvest soup where we chop up about 10-12 vegetables, throw them in an Instant pot with some vegan protein broth and seasonings, then blend with an immersion blender. We bag them in meal size portions in freezer bags and stack them in the freezer for winter.
Mandy's stir fry is awesome for using them fresh, but we harvest dozens of these every couple of days, very nutritious and no wasted veggies!
@@nezmoproductions thank you!
I'm gonna try this recipe today. If you're looking for a way to use eggplants, I recommend baba ganouche. Recipes for it all over the internet, and it's a relatively healthy and very tasty dip.
Looks yummy 🤤.. gonna try long green bean and eggplant stir fry over rice..💛
It look sooo good 😋😋😋
Your foods are beautiful.
Great Video Mandy!!👍🏾👍🏾
I absolutely LOVE your videos! You make cooking look so fun and inspirational. Thank you
Amazing show thank you for sharing Mandy. Have a wonderful day.
Much thanks, Mandy for another delicious veggie recipe packed with flavor. 💜💜
That looks wonderful 😊 Thanks for explaining the process. I also love those crunchy long beans. I can only find them in the Asian market
Thank you Mandy. Always a pleasure. 👍👍👍👍👍👍
Mandy i really love your channel, you're a little sunshine. Mucho amor desde México
I cooked it today and it's very tasty 💖
That wasn't the last time 😊
Thank you for advices🤗 I've already subscribed. Your dishes are amazing. I'm waiting for more content. 👍👍👍
Looks delicious 😊thank you for sharing the tricks 🙏will surely make this❤
We just had this recepie for dinner tonight and everybody loved it - Perfect for a Veggie-day!
Looks so good, i need to try this. Thank you for sharing
Your cooking studio lighting looks really good lately.
Thank you for sharing this.
Good luck.
Great tip about the salt! Thanks
Thank you for sharing your recipe
thank you for the tips oh how to cook eggplant!
Eggplant is my favorite vegetable in Chinese stir fry 😋
Eggplant and fermented black beans - Yes, please! 😋
I can't believe I didn't know about that eggplant hack until today. OMG so useful.
Delicious!! I’m going to cook this Tonite .. ty ty …
I'm making this tonight. My garden is still producing Ping Tung eggplants, so I'm trying to find ways to use it up.
Hello Mandy, your videos are amazing, but living in Switzerland we use metric measurements, so it would be so helpful if you would also use celsius/metric measurements! Thank you!
Love your videos 👍👍👍
I had an eggplant and green bean dish recently in a restaurant. This looks pretty close, except the restaurant dish had bell peppers as well. Is this a Sichuan dish?
That looks so good, I will be at the Asien market tomorrow, so I can Cook on Friday 😍
But I will reduce the heat, for my Baby 😅
I'm definitely trying this!
Excellent
Well narrated!...👍👍👍
can you make lanzhou lamian recipe video plz?? i used to eat it at lanzhou lamian restaurant in china.. i miss that alot
Thanks for the video 👍🏻
Love this recipe yum
Thanks for nice tip , how to keep purple colour
Great tips, thank you. Seems salty, I'll cut down on the sauce condiments.
have you had the peanut butter chicken in chinese buffets? do you think you could show us how to make that? Thanks.
looks amazing
Can the tapioca starch be substituted with corn starch?
yes
Wow, thank you
Hi!!! Everyone says your name is Mandy but you sure sound like your saying " Mindy"... do you read your comments??? If so...please answer me. Anyways...your recipe for today looks super delicious. My grocery store never has anything good. I know they won't have the thin eggplants. I can't wait to try this. YUMS!!! Great Video!!!...🦋
My name is Mandy.
Love all your videos but i need more sauce lol so i will probably triple the ingredients
nice vidio i like it
May I know again the paste that you put?
Could u post recipe to make best vegetarian ramen soup
I have all ingredients. I must make it tonight for dinner .the only ingredient I didn't understand is the last thing she added from a jar. Someone kindly tell me what was it
Doban Jiang or "chilli bean paste". If you're feeling like a "Dan Brown adventure" 😅 by matching characters, the exact product she used was 鹃城牌 (brand: Juan Cheng Pai) 郫县 (region: Pixian) 豆瓣酱 (product: Douban Jiang). Please do shop around as some online stores are wildly expensive where the locals won't shop!
@@LemLTay
Thank you!
@@LemLTaythank you so much🙏
Heh, I don't think salting an eggplant before cooking can be considered much of a "secret"; it's the first step of every eggplant recipe on the internet 😅 but I appreciate you showing what happens if you skip this step!!!
น่าทานมากเลยค่ัะทำง่ายและเข้าใจ👍🏻👍🏻👍🏻
Super😊😊🇮🇳🇮🇳👌
What the heck is this channel got over a million subscribers ? Seriously?
I hate when you order this dish and it tastes like Lard! Me and my Dad used to always order green beans. It's usually not on the menu but they will make it for you.
Mine always turn brown
😍😍😍
The sauces look very heavy and salty for what should be a simple dish.
Dear Mandy. Ik think you're doing a great job and your video's are very professional and comprehensive. However, I somehow never try one of your recipes. Howcome? Often, they're labour extensive, like dim sum. I don't see the advantages. To much work for a little bite. Often, all the recipes seem to contain star anise and a lot of ginger, which I don't like, unless very subtile present. Personally I cook noodles, rice noodles or rice with garlic, onions, peppers and a blend of Oistersauce, sojasauce and a little bit of sugar. Always great. Other times I take another approach and cook this as Pad Thai or like the Indonesian way. I think it would be to your credit if you show these dishes as well. I would apppreciate it if you can show recipes without star anise and a lot of ginger.
( ꈍᴗꈍ)
needs meat!
sister u cook eggplant this so difficult.make it easy recipe with taste flavourfull..hihi..life is simple make it simple
Will you marry me?
Don't like it
if u want make your vedio cooking eggplant so long no need to spoiled viewer vegetable with this useless idea cooking.