YU HSIANG EGGPLANT (AUBERGINE)
Make and share this Yu Hsiang Eggplant (Aubergine) recipe from Food.com.
Provided by tgobbi
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
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.
YU XIANG QIE ZI (SICHUAN EGGPLANT)
Sichuan style eggplants stir fry
Provided by Elaine
Categories Side Dish
Time 20m
Number Of Ingredients 16
Steps:
- Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
- Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
- Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
- Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
- Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
- Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.
Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 12 g, Sodium 1374 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
YU HSIANG EGGPLANT
Make and share this Yu Hsiang Eggplant recipe from Food.com.
Provided by Dienia B.
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 149.3, Fat 3.2, SaturatedFat 0.5, Sodium 386.1, Carbohydrate 30.6, Fiber 15.9, Sugar 12.1, Protein 5.1
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