Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For eggplant dishes, pierce the skin before grilling to prevent it from bursting.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Stir Fry Eggplant
Sliced Chinese eggplant is quickly stir-fried over high heat with ground pork, ginger, garlic, and Thai chili peppers in a savory soy-vinegar-oyster sauce blend until tender and coated in a glossy, flavorful glaze.
Instructions
- Combine 2 cups water, 1 tablespoon salt, and 2 tablespoons vinegar in a large mixing bowl. Stir and then add the sliced eggplants. Soak it for 20 minutes.
- Make the sauce by combining all the sauce ingredients as listed above the ingredient section in a bowl. Mix well and then set aside.
- Remove the eggplants from the bowl and place it in a colander. Gently squeeze until enough water has been extracted from the eggplants. Sprinkle the cornstarch over it and then toss the eggplants until it gets evenly coated. Set this aside.
- Heat 1 tablespoon of cooking oil in a pan. Add the ground pork. Sauté this until the color turns light to medium brown.
- Add the eggplants. Continue sautéing for 2 minutes.
- Pour the sauce into the pan. Stir and continue cooking using medium heat until the sauce thickens.
- Garnish with chopped green onions and then transfer to a serving plate.
- Serve!
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For eggplant dishes, pierce the skin before grilling to prevent it from bursting.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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