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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
EASY NOODLES WITH EGGPLANT & MEAT SAUCE RECIPE #noodles #recipe #eggplant #chinesefood #cooking
Chinese BBQ Pork & Egg Noodles - Marion's Kitchen
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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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vegan, gluten free
???? How to make ICONIC Chinese “brown sauce” #Shorts
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Eggplant and soy sauce side dish (가지나물)
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.
It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!
If you are a vegetarian, replace the fish sauce with soy sauce.
???? Dad's Eggplant with Garlic Sauce (鱼香茄子)!
Watch Daddy Lau teach us how to make Eggplant with Garlic Sauce, also known as Yuxiang Eggplant.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - What is Yuxiang Eggplant?
01:10 - Wash & pick eggplant
01:28 - Background on Eggplant
02:07 - Prepare and steam eggplants
03:49 - Cut vegetables
06:14 - Prepare sauce
07:18 - How to tell if eggplant is done
08:06 - Cook sauce
09:20 - Mix eggplant with sauce
09:57 - Plate eggplant
10:23 - Meal Time!
11:04 - On Yuxiang sauce
11:43 - Did you eat this in China?
13:08 - How to pick the best eggplant?
14:51 - Making with Italian / American eggplants
15:37 - Should you salt your eggplant?
17:10 - How to maintain purple color when cooking?
18:22 - Microwaving eggplant
18:45 - How to not overcook it & get the perfect texture?
19:09 - How does the Sichuan style differ?
19:45 - Mom bought dad flutes!
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