Fengwei Eggplant is made from crispy fried eggplant pieces, stir-fried with chilis and garlic. It's a Shandong dish, and there's two big styles of eating this - dry or sauced. The dry style makes for super crispy eggplant fingers... the sauced version ends up being slightly less crispy in the end, but the eggplant is able to absorb some sauce and make for a real tasty end product.
The former's a bit more common, the latter's our personal favorite, so we decided to just show you how to whip up both :) Also coincidentally vegan, too.
Written recipe is over here on /r/cooking:
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www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
