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:

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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[sukiserjeant]

So crystal clear wt military precision ! No stupid back ground music !!!! All correct ! I looked into many cooking but by far this is the BEST !!

[timbudi]

I just made it today for lunch, I never ever liked eggplant, but your recipe made me fall in love with thank you

[animaryanti]

i love eggplant.. and will try the recipe soon. tks sir .. 👍

[nikkichen]

Thanks Chef .My Chinese boyfriend asked me where did I kearned cooking and he was very happy that I cooked Chinese food for him .Willing to kearn more from you Chef !Thankyou so much

[preed]

Made this recipe and the crispy eggplants taste so good without the sauce too. Excellent recipe.

[ilax]

Using vinegar is new to me. Anxious to try your recipe. Thanks for posting an excellent presentation.

[pamelashinmar]

Than you for demonstrating this recipe in English. You are a great cook explaining in detail how to prepare tasty dish.

[salimerekhorami]

Eggplants are abundant where I Iive now but many locals don’t know how to cook it! This is such a great dish. Trying this recipe it out for a farewell tomorrow!

[ruthsarah]

I've made this 1000 times now and it's delicious :-) thank you so much for the recipe

[kuchinta]

Dear KP, I made tis dish last nite and its a blast! It turn out to be like a dish fm a premium class restaurant. Infact, I started pinching e deep fried egg plants even b4 I added e stirfry sauce. Couldn't stop until I realized I hv eaten 30% of e egg plants alrdy b4 it got to e table!

[justinapenafiel]

I cook this Chinese Eggplant - Stir Fry for lunch today. It's so delicious my kids like it

[kokabfaruqi]

Wow 😮 never thought of egg plant 🌱 recipe in this way

[priyaperera]

Wowwww..very easy cooking..thank you...from sri lanka...👍👍👏👏👌👌🙋🙋🙋👍

[samuelr]

Super delicious recipe, chinese food done authentically is absolutely delicious and therapeutic to watch.

[retchilm.]

Tried this and my chinese employer so lovi’n it, now ask me to cook again and again and again 🤤🤤🤤

[Rozelyn]

Oh my goodness. I want to make that right now.

[lilianelillepill]

The best eggplant recipe ever. Thank you for sharing

[noemiaquino]

Thank you for sharing this, Sir! I first tasted this dish way back in early 1987 when i tried my luck in working abroad as a domestic helper in HK. Since that time, i haven't tried cooking it at home. Now, i just thought i'd try making this as my regular meal.
Thanks again and more power to your channel!

[farahhassan]

I bought brinjals a week ago just to make this and it does not disappoint! I didn't have dried chillies so I used regular red chillies (deseeded). Mostly for colour rather than flavour. I also omitted the pepper as our other dish is quite spicy already It is so good that my brinjal-hating sons finished their small serving with little to no fuss. My husband and youngest son loved it. So do I! I immediately sent a link of this recipe to my and my husband's family. Try it!

[alkababbar]

Your recipe is very yummy Thanks for your sharing