Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00143B
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00:01 Well welcome back, and we're gonna go to
00:02 the actual recipe for this 00:05 particular program, okay. 00:07 It's called a Stir-Fried Eggplant it calls for a, 00:33 Okay, right. Now Stir-Fried Eggplant, 00:36 Stir-Fried Eggplant a lot of people do not 00:38 like eggplant, but it is an absolutely fantastic 00:42 substitute when you trying to get off of 00:43 meat because eggplant actually has a same 00:45 texture that meat has, when you really think 00:48 about it and of course you're gonna work 00:49 with it, okay. You're gonna first take that 00:51 purple hull off of it, the skin, take that 00:53 all off and what I've done is you have that 00:56 also sit it in water. Now I've taken this skin 00:59 off and I've cut strips in it and you will 01:01 notice the seeds in the middle of that 01:03 eggplant, right, you got to get the seeds 01:04 out so that you actually want to 01:06 making strips like this, okay. 01:09 Now why would you put in water so it 01:10 won't turn, the water helps the seeds to 01:12 come out number one and also it keeps them 01:13 from turning, okay, okay. And you want 01:15 to pat that, you want to make sure that you 01:17 pat your strips really well so you know 01:19 have a lot of water in them, because we're 01:20 gonna actually stir-fry these okay. 01:22 I don't' think a lot of people probably even 01:24 thought about eggplant being a substitute for, 01:27 for meat, meat yeah but you know think 01:28 about, because it has a, it has a meat texture 01:30 believe it or not and one reason why I like 01:31 to work with eggplant is because foods that 01:34 have no flavor have more of chance to 01:37 mimic those you like, where when you have 01:39 foods that do have their own specific 01:41 flavor it's kind of hard to change those up okay. 01:43 Now I've already got my oil going here 01:46 in this wok, I like to cook in the wok for 01:48 these particular ones because the woks 01:50 have the concave shape which means it 01:52 doesn't overcook your foods okay. 01:55 I've got my oil already about at least 01:56 a tablespoon of oil going and what Curtis 01:58 is gonna to be doing, he is gonna actually 02:00 mix together the lite soy sauce and also 02:04 he's gonna put together the fructose 02:05 the fructose and set that over to the side 02:06 while I get the eggplant going, okay aright. 02:15 And you know what somebody said one 02:16 time when they saw this they say you 02:18 would have reminds of French fries okay, 02:20 French fries, but it's not French fries it's 02:23 eggplant okay. We have a lot of eggplant 02:26 recipes also in our book you know, okay, 02:28 and this actually cooks for oh about 02:30 maybe two minutes just to kind of coat 02:33 that with the olive oil, which is really, really 02:36 what is necessary and Curtis you got 02:38 that done why don't you while I am 02:39 finished doing this talk them about we 02:41 talked about the oils about cholesterol, 02:43 talk to them about that particular one we're 02:45 using right now. Yeah this is olive oil that 02:47 we are using here and olive oil is one of the 02:51 highest amounts of the monounsaturated 02:56 fatty acids, olive oil 77 percent of the olive 03:00 oil is the monounsaturated. This is olive oil here. 03:04 Now there is another oil as well, we call 03:06 canola oil, canola oil is 6 percent of 03:11 saturated fat, it has the lowest amount of 03:13 saturated fat of all the oils canola oil 6 03:16 percent, so olive oil and canola oil are the 03:20 two top oils in that category. 03:23 Highest amount of mono and the lowest 03:25 amount of saturated, and I use them both, 03:27 you use them both, and normally what 03:29 happens is we usually put the lid on top and 03:31 let it just cook a little bit here in the wok 03:34 but because of time, I'm gonna to began to 03:36 add the other ingredients, it's a very 03:39 colorful dish just keep on watching. 03:41 Alright, well that was fast, first thing is first 03:43 we're gonna go ahead on and put in our 03:46 chopped or minced garlic okay. 03:49 Now this is in your revised cookbook? 03:51 This one is in the Global Vegetarian 03:54 Cookbook, your global, global. 03:55 I know people are kind of mixed up it 03:57 them which book is it in. Probably what they 03:59 need to do just by book, cookbooks right, 04:01 okay, I mean that would be master 04:02 justice, yes and then I'm gonna put a little 04:03 bit of ginger in there, because ginger gives 04:05 it the pizzazz it needs and Curtis go ahead 04:07 let's go ahead and put the bell pepper, 04:08 the bell peppers okay, alright it's like gives 04:10 them color alright, alright just putting 04:12 those red pepper, red pepper alright, 04:14 going in alright in that, they get more 04:16 colorful, more colorful and let's go 04:19 ahead on that and add in now then mushrooms, 04:21 mushrooms okay. Any mushrooms 04:24 does it really matter or just regular mushrooms. 04:26 Regular mushrooms okay. 04:28 Alright, the part before the show about 04:30 the portabella shiitake 04:33 mushrooms lots of information out on 04:34 those also helps to deter problems with, 04:39 anticancer, there you go, there you go 04:41 and you know it's very, very oh but it's, 04:43 I mean put it that way so the cameramen 04:44 because smell like ginger, yeah, and also 04:46 smell all that good garlic coming out 04:49 with there. Now I'm gonna add now right 04:51 in the middle I'm gonna go ahead and 04:52 put the rest of the oil and Curtis go ahead 04:54 and pour just center for me okay this is the 04:55 rest of the olive oil going in and olive oil 04:58 gives such a nice, nice, yes it is, nice 05:01 flavor. Okay, and then last thing we're gonna 05:04 go ahead on and pour in go ahead and Curtis 05:05 and put that this is the soy sauce and the 05:09 fructose, fructose okay, okay. 05:12 Honey hush, okay you got a little bit of 05:14 sugar in the bottom of that, okay, want to give me 05:15 that too please okay. I don't know how I'm 05:18 gonna get that out, oh it's smells so 05:19 wonderful yeah you can, oh yes you can, 05:20 you can do it now you can. 05:22 And what's gonna happen is we're gonna 05:23 take a break and when we come back you're 05:25 gonna see the final product so stay by. |
Revised 2014-12-17