What I ate for LUNCH | Spicy Eggplant + Rice!

LEARN HOW TO MAKE A SPICY EGGPLANT RECIPE IN THIS EPISODE OF WHAT I ATE FOR LUNCH!

LAY HO MA!! Sometimes you just end up with odds and ends in the fridge and you really need to be creative with what to make for lunch or dinner. Join me in this episode and learn how to make this easy spicy eggplant and rice lunch recipe! Let's begin.

Ingredients:
1 medium piece daikon radish (or lo bok)
3 king oyster mushrooms
2 Asian eggplants
2 sticks green onion
2 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1/2 cup extra firm tofu
1 generous tbsp doubanjang (fermented broad bean paste)
1/2 tbsp black rice vinegar
2 tbsp soy sauce
4-5 broccolini
1 cup water
1/2 tbsp white sesame seeds

Directions:
1. Peel and slice a medium piece of the daikon radish
2. Roughly chop the mushrooms. Chop the eggplants into small pieces
3. Chop the green onion
4. Heat up a sauté pan to medium heat. Add the chili oil
5. Sauté the daikon and green onion for about 1min
6. Add in the mushrooms, eggplant, and crumbled tofu
7. Add the doubanjang, vinegar, and soy sauce. Give it a good stir for anther minute
8. Add the broccolini on top. Then, add the water and cover and cook for 5-8min
9. Plate and sprinkle over some white sesame seeds
10. Serve with some delicious rice
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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Видео What I ate for LUNCH | Spicy Eggplant + Rice! канала Yeung Man Cooking