Well welcome back,
and we're gonna go to
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the actual recipe for this
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particular program, okay.
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It's called a Stir-Fried
Eggplant it calls for a,
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Okay, right. Now
Stir-Fried Eggplant,
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Stir-Fried Eggplant
a lot of people do not
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like eggplant, but it
is an absolutely fantastic
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substitute when you
trying to get off of
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meat because
eggplant actually has a same
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texture that meat
has, when you really think
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about it and of
course you're gonna work
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with it, okay.
You're gonna first take that
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purple hull off of
it, the skin, take that
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all off and what
I've done is you have that
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also sit it in water.
Now I've taken this skin
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off and I've cut
strips in it and you will
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notice the seeds
in the middle of that
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eggplant, right,
you got to get the seeds
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out so that you actually want to
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making strips like this, okay.
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Now why would you
put in water so it
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won't turn, the
water helps the seeds to
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come out number one
and also it keeps them
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from turning,
okay, okay. And you want
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to pat that, you
want to make sure that you
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pat your strips
really well so you know
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have a lot of water
in them, because we're
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gonna actually
stir-fry these okay.
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I don't' think a lot
of people probably even
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thought about eggplant
being a substitute for,
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for meat, meat
yeah but you know think
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about, because it has
a, it has a meat texture
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believe it or not
and one reason why I like
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to work with
eggplant is because foods that
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have no flavor
have more of chance to
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mimic those you
like, where when you have
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foods that do
have their own specific
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flavor it's kind of
hard to change those up okay.
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Now I've already
got my oil going here
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in this wok, I like
to cook in the wok for
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these particular
ones because the woks
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have the concave
shape which means it
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doesn't
overcook your foods okay.
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I've got my oil
already about at least
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a tablespoon of oil
going and what Curtis
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is gonna to be
doing, he is gonna actually
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mix together the
lite soy sauce and also
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he's gonna put
together the fructose
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the fructose and set
that over to the side
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while I get the
eggplant going, okay aright.
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And you know
what somebody said one
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time when they
saw this they say you
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would have reminds
of French fries okay,
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French fries, but
it's not French fries it's
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eggplant okay. We
have a lot of eggplant
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recipes also in our
book you know, okay,
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and this actually
cooks for oh about
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maybe two minutes
just to kind of coat
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that with the olive
oil, which is really, really
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what is necessary
and Curtis you got
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that done why
don't you while I am
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finished doing
this talk them about we
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talked about the
oils about cholesterol,
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talk to them about
that particular one we're
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using right now. Yeah
this is olive oil that
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we are using here and
olive oil is one of the
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highest amounts of
the monounsaturated
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fatty acids, olive oil
77 percent of the olive
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oil is the monounsaturated.
This is olive oil here.
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Now there is
another oil as well, we call
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canola oil, canola
oil is 6 percent of
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saturated fat, it
has the lowest amount of
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saturated fat of all
the oils canola oil 6
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percent, so olive oil
and canola oil are the
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two top oils in that category.
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Highest amount of
mono and the lowest
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amount of
saturated, and I use them both,
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you use them
both, and normally what
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happens is we usually
put the lid on top and
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let it just cook a
little bit here in the wok
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but because of time,
I'm gonna to began to
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add the other
ingredients, it's a very
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colorful dish
just keep on watching.
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Alright, well that was
fast, first thing is first
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we're gonna go
ahead on and put in our
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chopped or minced garlic okay.
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Now this is in
your revised cookbook?
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This one is in
the Global Vegetarian
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Cookbook, your global, global.
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I know people are
kind of mixed up it
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them which book is it
in. Probably what they
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need to do just by
book, cookbooks right,
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okay, I mean
that would be master
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justice, yes and then
I'm gonna put a little
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bit of ginger in
there, because ginger gives
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it the pizzazz it
needs and Curtis go ahead
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let's go ahead and
put the bell pepper,
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the bell peppers okay,
alright it's like gives
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them color alright,
alright just putting
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those red pepper,
red pepper alright,
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going in alright
in that, they get more
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colorful, more
colorful and let's go
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ahead on that and add
in now then mushrooms,
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mushrooms okay. Any mushrooms
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does it really matter
or just regular mushrooms.
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Regular mushrooms okay.
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Alright, the part
before the show about
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the portabella shiitake
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mushrooms lots of
information out on
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those also helps to
deter problems with,
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anticancer, there
you go, there you go
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and you know it's
very, very oh but it's,
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I mean put it that
way so the cameramen
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because smell like
ginger, yeah, and also
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smell all that
good garlic coming out
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with there. Now
I'm gonna add now right
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in the middle I'm
gonna go ahead and
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put the rest of the
oil and Curtis go ahead
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and pour just center
for me okay this is the
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rest of the olive oil
going in and olive oil
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gives such a nice,
nice, yes it is, nice
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flavor. Okay, and
then last thing we're gonna
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go ahead on and pour
in go ahead and Curtis
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and put that this is
the soy sauce and the
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fructose, fructose okay, okay.
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Honey hush, okay
you got a little bit of
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sugar in the bottom of
that, okay, want to give me
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that too please
okay. I don't know how I'm
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gonna get that
out, oh it's smells so
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wonderful yeah you
can, oh yes you can,
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you can do it now you can.
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And what's gonna
happen is we're gonna
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take a break and
when we come back you're
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gonna see the
final product so stay by.
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