[{"data":1,"prerenderedAt":98},["ShallowReactive",2],{"video-c3d11o":3},{"video":4,"relatedVideos":60},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":44,"channel":57},1002327,"c3d11o","H3ccdPKSuMc","Recreating P.F. Chang's Discontinued Stir-Fried Eggplant Using the Restaurant's Actual Ingredients","A detailed home recreation of P.F. Chang's beloved stir-fried eggplant dish, which was removed from the menu. The video covers eggplant selection, oblique cutting technique, three-sauce construction (including the restaurant's secret dark sauce and Chang's sauce), frying vs. wok methods, and tips like brining to prevent mushy texture.","PT9M36S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25],"PF Changs","discontinued menu item","oblique cut","wok cooking","sauce making","Chinese takeout","vegetarian-friendly","stir-fry","restaurant recreation","copycat recipe","deep-frying","eggplant",[27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43],"Chinese eggplant","Minor's Original Chicken Base (or Asian chicken bouillon)","white sugar","soy sauce","Lee Kum Kee mushroom flavored dark soy sauce","oyster sauce","Michiu rice cooking wine (or Shaoxing)","white distilled vinegar","Sambal Oelek chili paste","dehydrated minced garlic","green onion whites","ground white pepper","cornstarch","toasted sesame oil","vegetable oil","water","table salt",[45,51],{"id":46,"name":47,"slug":48,"emoji":49,"color":50},114,"Vegetables","vegetables","🥦","#4CAF50",{"id":52,"name":53,"slug":54,"emoji":55,"color":56},399,"Chinese Takeout","chinese-takeout","🥡","#D4380D",{"name":58,"slug":59},"Jason Farmer","jason-farmer",[61,72,81,89],{"id":62,"code":63,"youtubeVideoId":64,"title":65,"description":66,"youtubeDuration":67,"youtubeIsShort":11,"contentType":12,"channel":68},1004118,"ovhh9n","Q-JVGSpU3sQ","How to Make Frozen Stir-Fry Vegetables Taste Like a Restaurant Dish","Chef Brian reveals the pro technique for turning a bag of frozen vegetables into a caramelized, restaurant-quality side dish. The key: cook them straight from frozen on high heat, hold the salt until later, and finish with butter, soy sauce, and balsamic glaze for incredible depth of flavor. Simple enough for beginners, impressive enough for anyone.","PT13M28S",{"name":69,"slug":70,"avatar":71},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":11,"contentType":79,"channel":80},1004474,"h0y3jo","GiAJR0_DnOA","The Ice Bath Trick Professional Chefs Use to Keep Steamed Vegetables Bright and Crunchy","Chef Brian reveals the two key techniques that stop vegetables from turning mushy and bland: heavily salting the steaming water and immediately plunging cooked vegetables into an ice bath to halt cooking. The video covers timing (3–5 minutes max), color cues for doneness, and how to prep veggies like broccoli, cauliflower, carrots, and red peppers ahead of time for easy meals.","PT3M51S","TECHNIQUE_AND_TIPS",{"name":69,"slug":70,"avatar":71},{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":11,"contentType":12,"channel":88},1004150,"ncvi56","dNVYnREe4eM","Anchovy Paste & Tomato Paste Are the Secret Behind This Italian Sautéed Vegetable Dish","Chef Brian walks through a rustic Italian sautéed vegetable recipe featuring broccoli, mushrooms, asparagus, red pepper, cherry tomatoes, and black olives. The standout technique involves building deep umami flavor with anchovy paste, tomato paste, and garlic before adding the vegetables, then finishing with a reduced pan sauce, fresh basil, and grated Pecorino Romano. Great as a standalone dish, side, or first course Italian-style.","PT25M58S",{"name":69,"slug":70,"avatar":71},{"id":90,"code":91,"youtubeVideoId":92,"title":93,"description":94,"youtubeDuration":95,"youtubeIsShort":96,"contentType":79,"channel":97},1004184,"aw6u8i","Vy3pVg8Zghg","The 400°F Secret to Perfectly Browned, Deeply Flavorful Roasted Vegetables","Chef Brian walks you through oven-roasting vegetables at 400°F for 40–50 minutes, hitting that ideal caramelized, browned result. The video covers timing tips, when to toss your veggies mid-roast, and what to look for so you know they're done right. A great watch for anyone wanting a foolproof, healthy side dish.","PT33S",true,{"name":69,"slug":70,"avatar":71},1778181065223]