Eggplant and Mushroom Stir-fry | Classic Chinese Recipe

Today, I'd like to share my favorite eggplant dish with you: stir-fried eggplant with mushrooms. This dish is typically Cantonese-style, but I've added some Sichuan chili oil for extra spiciness. The challenge of this dish is to maintain the eggplant's purplish color. To do so, I first soak it in salt and vinegar, then rinse it, coat it with cornstarch, and deep fry it. This method effectively preserves the eggplant's vibrant color, as you can see in the image above. You can use any type of mushroom you like; I personally use king oyster and shiitake mushrooms as they are widely available where I live. Feel free to experiment with different flavors and types of mushrooms. Try this recipe and let me know what you think in the comments section. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/eggplant-a... ) Ingredients A 300 g Chinese eggplants 1 tsp salt 1 tbsp white vinegar Ingredients B 150g king oyster mushrooms 150g shiitake mushrooms 1 tbsp chopped garlic 1 tbsp chopped ginger 1 tbsp chopped green onion (white section) 1 dried chili 50g cornstarch 1 tsp Lau Gan Ma chili oil Vegetable oil for deep frying and stir-frying 1 medium size onion 1 tsp sugar 2 tbsp vegetarian oyster sauce 2 tbsp light soy sauce 1/4 cup water Green onions to garnish Method: Cut the eggplant into batons about two inches long. Place the eggplant in a large mixing bowl. Add the salt and vinegar, combine thoroughly, and let it sit for about 10 minutes. Rinse the excess salt and vinegar. Use a dry cloth or kitchen paper towel to remove as much water as possible. Cut the king oyster mushroom into pieces similar to the eggplant, the shiitake mushrooms into thick slices, and the onions into large chunks. Place the eggplant in the mixing bowl and add about 50 grams of cornflour to coat each piece of eggplant. Shake off the excess cornflour and set aside. Heat the oil to about 180 degrees Celsius. Place the eggplant into the hot oil and deep-fry in batches for about one minute. Once the surface of the eggplant turns crispy, immediately remove it from the oil and place it on a paper towel. Heat the vegetable oil and a teaspoon of Sichuan chili oil in the wok or a large skillet. Sauté the chopped garlic, ginger, white section of the green onions, and the dry red chili until aromatic. Then, add the king oyster mushrooms and onions and sauté until they soften. - Add some water if they become too dry. Also, add the shiitake mushrooms along the way. Stir-fry over medium-high heat for about two minutes until all the mushrooms have softened. Season with light soy sauce, oyster sauce, sugar, and salt. Finally, return the deep-fried eggplant pieces to the wok, mix well with all other ingredients, and remove them immediately. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang   ======================================= The soundtracks in this video have the following Artlist license: License Owner - KWAN KA PANG License Number - 540246 Borrtex - A Quick Coffee