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 HSIANG EGGPLANT (AUBERGINE)
I have not tried this recipe myself it is submited for an ISO request. This spicy eggplant dish is a little sweet, a tiny bit sour, and highly flavorful. The dish tastes just as good if you omit the meat. Eggplant is such a "meaty" vegetable in texture that it'll still make a very filling meal, when paired with a big bowl of steamed rice.
Provided by Steve P.
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197.7, Fat 4.2, SaturatedFat 0.6, Sodium 513.9, Carbohydrate 40.5, Fiber 21.1, Sugar 16.1, Protein 6.8
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
HOT CHINESE EGGPLANT (AUBERGINE)
Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
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