A Whole Meal From the Wok: How to Stir-Fry Three Dishes in a Row | Kenji's Cooking Show
Recipes in this Video
Ingredients
- ●2 medium eggplants
- ●1/4 cup vegetable oil
- ●3 cloves garlic, minced
- ●1 inch ginger, minced
- ●1/4 cup green onions, chopped
- ●1/4 cup soy sauce
- ●2 tbsp rice vinegar
- ●1 tbsp sugar
- ●1 tbsp chili paste
- ●1/2 tsp sesame oil
- ●1/4 cup water
Instructions
- 1Cut the eggplants into long strips and sprinkle with salt. Let them sit for 20 minutes to draw out moisture.
- 2Rinse the eggplants under cold water and pat them dry with a paper towel.
- 3In a large pan, heat the vegetable oil over medium heat.
- 4Add the minced garlic and ginger to the pan, sautéing until fragrant, about 1 minute.
- 5Add the eggplant strips to the pan and stir-fry for about 5-7 minutes until they start to soften.
- 6In a small bowl, mix together the soy sauce, rice vinegar, sugar, chili paste, sesame oil, and water.
- 7Pour the sauce over the eggplants in the pan and stir well to combine.
- 8Cover the pan and let it simmer for another 5-10 minutes until the eggplants are fully cooked and tender.
- 9Stir in the chopped green onions and cook for an additional minute.
- 10Serve hot as a side dish or over rice.
Equipment
Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors and spicy kick. It combines the heat of Sichuan peppercorns with the crunch of peanuts, creating a delightful contrast. Traditionally, it is made with diced chicken, but variations can include other proteins or vegetables. This dish is often enjoyed in Chinese restaurants worldwide and is a staple in many households, celebrated for its balance of flavors and textures.
Ingredients
- ●chicken
- ●peanuts
- ●bell peppers
- ●scallions
- ●soy sauce
- ●rice vinegar
- ●sugar
- ●ginger
- ●garlic
- ●Sichuan peppercorns
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Marinate chicken with soy sauce, rice vinegar, and sugar.
- 3Heat oil in a wok over high heat.
- 4Stir-fry ginger and garlic until fragrant.
- 5Add marinated chicken and cook until browned.
- 6Add bell peppers and scallions, stir-fry for a few minutes.
- 7Add peanuts and Sichuan peppercorns, stir to combine.
- 8Serve hot over rice.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.
peanuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds offer more nutrients, while sunflower seeds are often cheaper.
Techniques
Equipment
Also Known As
This dish is often served as a side in various cuisines, highlighting the balance of tangy and spicy flavors.
Ingredients
- ●1 medium green cabbage, chopped
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2-3 fresh green chilies, sliced
- ●1/4 cup white vinegar
- ●1 tablespoon sugar
- ●1/4 cup water
- ●1 teaspoon garlic, minced
Instructions
- 1Heat olive oil in a large pan over medium heat.
- 2Add chopped cabbage and sauté for about 5 minutes until it starts to soften.
- 3Stir in salt, black pepper, and sliced green chilies.
- 4Add white vinegar, sugar, and water to the pan.
- 5Mix well and cover the pan, allowing it to cook for another 10-15 minutes until the cabbage is tender.
- 6Stir in minced garlic and cook for an additional 2 minutes.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and let it cool slightly before serving.
Equipment
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