Yu Hsiang Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
4 small chinese eggplants or 4 small japanese eggplants, the slender ones, are best |
1/2 lb ground lean pork (optional) or 1/2 lb lean ground turkey (optional) |
3 garlic cloves |
2 -3 stalks scallions |
2 teaspoons chili bean paste |
1 teaspoon soy sauce |
1 teaspoon sugar |
1/2-1 teaspoon vinegar (if you've got a mild vinegar like rice vinegar, use 1 tsp, otherwise 1/2) |
1/2 teaspoon salt |
1 tablespoon cornstarch paste (cornstarch mixed with water) |
1 teaspoon sesame oil |
1 teaspoon cooking 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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