Yu Hsiang Eggplant (Aubergine) Recipe

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Yu Hsiang Eggplant (Aubergine)
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Ingredients
12
Count
Nutrition
215
Calories
Total time
60
Minutes
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Ingredients:

  • 4 small chinese eggplants or 4 small japanese eggplants, the slender ones , are best
  • 3 garlic cloves
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1/2-1 tsp vinegar (if you've got a mild like rice , use 1 tsp, otherwise 1/2)
  • 1/2 tsp salt
  • 1 tbsp cornstarch paste (cornstarch mixed with water)
  • 1 tsp sesame oil

Directions:

  1. Cut the eggplant into 2 long sections. Halve, then cut into thirds or quarters [sticks approximately 2 x 1/2 x1/2 ].
  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.
  3. When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
  4. If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
  5. Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
  6. Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
  7. Add 1/2 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.
  8. When the meat is no longer pink, add the chopped garlic and scallions. Stir.
  9. Add 2 tsp chili bean paste, 1 tsp sugar, 1/2-1 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 1/4 cup water.
  10. 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.
  11. Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
  12. Pour into a shallow bowl and drizzle with sesame oil.
  13. With the remaining scallions. Serve with plenty of steamed white rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.81 Kcal (899 kJ)
Calories from fat 40.86 Kcal
% Daily Value*
Total Fat 4.54g 7%
Cholesterol 33.45mg 11%
Sodium 505.86mg 21%
Potassium 1262.72mg 27%
Total Carbs 29.84g 10%
Sugars 19.42g 78%
Dietary Fiber 14.08g 56%
Protein 17.22g 34%
Vitamin C 11.6mg 19%
Iron 0.7mg 4%
Calcium 61.1mg 6%
Amount Per 100 g
Calories 40.16 Kcal (168 kJ)
Calories from fat 7.64 Kcal
% Daily Value*
Total Fat 0.85g 7%
Cholesterol 6.25mg 11%
Sodium 94.58mg 21%
Potassium 236.09mg 27%
Total Carbs 5.58g 10%
Sugars 3.63g 78%
Dietary Fiber 2.63g 56%
Protein 3.22g 34%
Vitamin C 2.2mg 19%
Iron 0.1mg 4%
Calcium 11.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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