Bravo Jeremy ! Nice simple recipe with clear explanation on how the steaming process enhances the look and taste of the brinjal chunks. Anand Yallappa from Mauritius
1) Why peel the skin? That’s the best and most nutritious part. 2) you can do the same with Chinese or Japanese (long thin) eggplants. Just slice lengthwise and steam.
I have never had eggplant (aubergine) that I like. I guess I better buy one and try it. Never thought of putting my bamboo steamer in the wok! Thanks Jeremy!
But do you steam it? The skin of the eggplant can be quite tough, and steaming it, contrary to preparing it in a different way, might keep it too tough. Not sure, just an idea...
I used this technique last week, I was blown away that the eggplants could steam so easily and taste delicious with no oil, thank you chef!
Glad you enjoyed it! - Lee
I really like how you thoroughly explain the philosophy of the dish. As a vegetarian, this is an excellent tutorial. Thanks again Jeremy
Always Jeremy
Glad you liked it! - Lee
Bravo Jeremy ! Nice simple recipe with clear explanation on how the steaming process enhances the look and taste of the brinjal chunks. Anand Yallappa from Mauritius
Glad you liked it! - Lee
1) Why peel the skin? That’s the best and most nutritious part. 2) you can do the same with Chinese or Japanese (long thin) eggplants. Just slice lengthwise and steam.
Just made it ! Used tobasco instead of chili oil! Absolutely delicious!
love this dish!! i steam Chinese eggplant with skin after soaking in rice vinegar water - gives the beautiful purple skin color!
Chinese aubergines have such a great colour to them! - Lee
Looks so yummy. Thanks for sharing the delicious recipe.Be happy and stay connected.
Thank you! - Lee
I have never had eggplant (aubergine) that I like. I guess I better buy one and try it. Never thought of putting my bamboo steamer in the wok! Thanks Jeremy!
You should definitely give it a go! It was delicious! - Lee
Oh my god, this looks incredible ! Thanks for the recipe !
Glad you like it! - Lee
Healthy and simple but delicious Jeremy your the man
Thank you! Glad you liked the recipe! - Lee
Very interesting recipe. Do you always eat it hot? I thought it was a salad
I don't see why not. Eggplants can be eaten cooked or raw in a salad and are very good with chickpeas :)
I've never had it cold, always hot! - Lee
Damn, some fish sauce and lime to the sauce and I'm in umami heaven... 🤩🤤
Delicious! - Lee
@@SchoolofWok
😘
Hi ! A question about your Wok´s. Are they suitable for glass hobs ??
Very simple and it looks great.
It was! - Lee
The cutest chef on YouRube :-)
I read somewhere that steaming or boiling water in a seasoned wok would destroy the seasoning. Is that true?
Not at all, we do this all the time with our woks - Lee
Thanks Lee for clearing that up! Keep up the good work
Has anyone tried tihs recipe? Will probably try it this summer but I wanted feedbacks
Hey Jeremy, do you have a recipe for honey walnut shrimp?
Where did you find a kitchen stove with wok slots like that?
Wonderful healthy dish thanks.
You're welcome! - Lee
Great talent.
LIKE. LIKE. LIKE. 😎
Thank you so much ! - Lee
The linked written recipe doesn't list the ginger.
Nice one❤️❤️😋😋
Thanks! - Lee
Nice thanks again 😉
You're welcome! - Lee
Nice upload
Thank you! Cheers! - Lee
❤❤❤❤❤❤
why he is pealing the aubergine????? i never do that and it taste better
But do you steam it? The skin of the eggplant can be quite tough, and steaming it, contrary to preparing it in a different way, might keep it too tough. Not sure, just an idea...
lechon paksiw
I hate Eggplant
Son?
Coriander? Bleh!
Agree, use flat leaf parsley but not the stems as they are too tough
Haha, leave the coriander out if it tastes like soap to you! - Lee
It's a wonderful aromatic herb for those of us who don't have the gene that makes it taste like soap.