Yu Hsiang Beef Recipes

YU HSIANG EGGPLANT

Steps:

• Cut eggplant in half then in about 2 inch chunks. Deep fry until golden.
• Deep fry tofu until golden.
• Stir fry green onions and garlic in sesame oil and oil.
• Add ground pork if you are using meat.
• Mix chili bean paste,soy sauce, sugar, salt, rice vinegar in a bowl; add to veggies.
• Add eggplant and tofu; stir.
• Add cornstarch mixed with water; cook until thick.

YU HSIANG EGGPLANT (AUBERGINE)

Steps:

• Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"].
• Steam the eggplant using any steaming method; I usually place a steaming rack in my wok, add half cup water & turn the heat to high, then place the ingredients on a dish and place the dish on the rack in the wok. Cover and steam. The eggplant will take approximately 15-20 minute to cook.
• When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
• If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
• Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
• Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
• Add ½ pound ground pork [skip to step 4 if you're doing the vegetarian version]. Break up the pork using a metal spatula to help it cook quicker.
• When the meat is no longer pink, add the chopped garlic and scallions. Stir.
• Add 2 tsp chili bean paste, 1 tsp sugar, ½-1 tsp vinegar, 1/2 tsp salt and 1 tsp soy sauce, then stir. Let cook for 1-2 minute If the mixture looks very dry, add ¼ cup water.
• Taste; add more salt if it doesn't taste salty enough, more chili bean paste if it's not spicy enough, a pinch more sugar if you find it a tad too salty.
• Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
• Pour into a shallow bowl and drizzle with sesame oil.
• with the remaining scallions. Serve with plenty of steamed white rice.

YU SHIANG PORK

Steps:

• FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
• FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
• Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
• When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
• Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
• Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
• Serve over your rice of choice.

YU HSIANG EGGPLANT (AUBERGINE)

Steps:

• The small purple Asian eggplant is best but the western dark skinned variety (large or baby) can be used be used.
• If using the western eggplant you may want to peel the skin since it has a tendency to be quite tough.
• These are called mu-er in Chinese.
• This is the fungus used in mu shu pork.
• Variously known in English as wood ears, tree ears or cloud ears, it is strictly a texture food and has no flavor at all.
• They must be soaked for 15 minutes in boiling water before use.
• The stem is very tough and must be removed.
• Mu-er increase up to four times in size when soaked so a little goes a long way.
• Chinese red vinegar is best but unseasoned rice vinegar, or plain or cider vinegar work fine.
• Have a bowl handy lined with a sieve.
• Heat oil in wok to very hot.
• Carefully stir in eggplant and cook, stirring constantly, until half done.
• Pour contents into the sieve-lined bowl to drain.
• (You may want to press down on it slightly since eggplant soaks up a lot of oil).
• The oil can be strained and reserved for other uses.
• Reheat the wok with a little more oil and stir fry the garlic, ginger and scallions for about 30 seconds- until they give off a strong aroma.
• Add the mu-er, water chestnuts and bamboo; stir fry about a minute.
• Stir in the sauce ingredients.
• When it begins to boil thicken it slightly by adding a little of the cornstarch mixture at a time.
• When it reaches the desired thickness (it takes very little time) stir in the cooked eggplant.
• Continue to stir and cook for about a minute.
• Stir in a few drops of sesame oil and serve immediately.
• Serves 3 or 4 as part of a multicourse Chinese dinner.

PORK YU-SHIANG

Steps:

• In bowl, combine first four ingredients.
• Add pork, and stir in 1 1/2 tsp of the oil to coat.
• Let stand for 15 minutes.
• Stir together ingredients for sauce, set aside.
• Heat a wok over high heat.
• Add 2 tbs oil.
• When oil begins to heat add garlic, ginger and chili peppers.
• Stir once.
• Add pork and stir fry until lightly browned,about 4 minutes.
• Remove from pan.
• Add remaining oil to pan.
• Add veggies.
• Stir fry until crisp tender.
• Add pork and sauce to pan.
• Stir in some chili garlic sauce if desired.
• Cook until thickened.
• Serve with rice.