Yu Hsiang Eggplant Recipes

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.

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.

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.

Steps:

• Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
• In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
• Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.