Yuhsiangeggplant Recipes
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
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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