My childhood favourite | Cantonese style Eggplant with Chili Garlic Sauce

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE A DELICIOUS CANTONESE STYLE CHINESE EGGPLANT WITH CHILI GARLIC SAUCE RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This is a childhood favourite for sure as a staple recipe to enjoy with freshly steamed rice. Join me in this episode and learn how to make a umami packed Cantonese style Chinese eggplant with chili garlic sauce recipe today! INGREDIENTS: 1 cup Jasmine rice 1 cup water 4 pieces garlic medium piece ginger 1 long red chili pepper 175g extra firm tofu 2 Asian eggplants 1 + 1 tbsp chili oil (https://youtu.be/IkBWsfsEVkM) 2 tsp dark soy sauce 1 tsp avocado oil 1 tbsp plantbased oyster sauce 1 tbsp soy sauce 1 tbsp doubanjiang 2 cups vegetable stock (https://youtu.be/G8Sygrs76nc) 2 tsp potato starch + water fresh cilantro to serve DIRECTIONS: 1. Place the Jasmine rice into a small saucepan. Rinse and drain 2-3 times, then add 1 cup water. Heat up the rice on medium high heat until it begins to bubble. Give the rice a stir and turn the heat to medium low. Cover and cook for 15mins 2. Crush and finely chop the garlic and ginger. De-seed the long red chili pepper and finely chop. Pat dry the extra firm tofu with a paper towel. Then, crumble into a bowl. Remove the stalks from the Asian eggplants. Slice the eggplants into quarters lengthwise, then into thirds 3. Heat up a nonstick pan to medium heat. Add in 1 tbsp chili oil followed by the crumbled tofu. Sauté for 3-4mins. Add dark soy sauce and sauté for another min. Set the tofu aside 4. Place the pan back on medium heat and add in another 1 tbsp of chili oil. Spread the eggplant onto the pan and allow them to sear for a couple of minutes. Then, give them a toss and allow them to sear for another couple of minutes. Set the eggplant aside 5. After 15mins, turn off the heat on the rice and allow it to steam further for another 10mins 6. Heat up a sauté pan to medium heat. Add the avocado oil followed by the garlic, ginger, and red chili pepper. Sauté for 2-3mins. Add in the tofu along with the plantbased oyster sauce, soy sauce, and doubanjiang. Give the pan a good stir, then add in the vegetable stock 7. Add in the eggplant, turn the heat to medium high, and give the pan a good stir. In the meantime, make a slurry by stirring together the potato starch with a bit of water. When the sauce comes to a boil, turn the heat back to medium. Cover and cook for 5mins 8. Pour the slurry into the sauce while stirring, then turn off the heat. Plate and serve with some fresh cilantro along with the freshly steamed white rice 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! Instagram: @yeungmancooking Facebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com You are watching: https://youtu.be/LV4rSTW4EGA