Name: Eggplant with Yu-Xiang Sauce
Ingredients: 1 -(up to); 2 lg Eggplants -or- (up to); 8 sm Asian-type eggplants; about 1 pound; 1/4 lb Pork; 2 Green onions (up to); 3 tb Finely chopped fresh ginger (up to); 5 tb Finely chopped garlic (a handful is the right attitude here); 1 tb Hot bean sauce; or more; 2 tb Soy sauce; 1 ts Salt; 1 ts Sugar; 1/2 c Chicken or pork stock or water; 2 ts Sesame oil; 1 tb Cornstarch (cornflour) mixed; 2 tb Water; 3/4 c Oil; about

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Scott Klusendorf

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Grains	Asian	Vegetable	4	Servings

INGREDIENTS

1		-(up to)
2	lg	Eggplants -or- (up to)
8	sm	Asian-type eggplants; about 1 pound
1/4	lb	Pork
2		Green onions (up to)
3	tb	Finely chopped fresh ginger (up to)
5	tb	Finely chopped garlic (a handful is the right attitude here)
1	tb	Hot bean sauce; or more
2	tb	Soy sauce
1	ts	Salt
1	ts	Sugar
1/2	c	Chicken or pork stock or water
2	ts	Sesame oil
1	tb	Cornstarch (cornflour) mixed
2	tb	Water
3/4	c	Oil; about

INSTRUCTIONS

SEASONINGS
WITH
Eggplant with Yu-xiang Sauce (Yu-xiang qie-zi)
This eggplant recipe is one of the best of all Szechwanese dishes.  It is
also very inexpensive when eggplant is in season. Somewhat hot, this dish
tastes best when the garlic is literally overpowering. If you don't peel
the eggplant, the color of this dish will be purplish.
To PREPARE:
1. If you like the taste and texture of eggplant skin, just wash them and
slice into little finger size pieces. If not peel them first. [A potato
peeler works well -CB] Salt lightly, then pat dry 5-10 m later.
2. Chop pork into 0.25 inch cubes. Chop green onion into small pieces. Chop
ginger and garlic as finely as possible.
3. Mix the 4 seasoning components in a small bowl.
To COOK:
1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn
heat down to medium. Cook stirring frequently until the eggplant strips
have become soft and moist looking. Add oil during cooking as necessary.
Remove from wok using slotted spoon and press out excess oil with spoon or
spatula. [Or don't bother -CB] You can do this ahead of time.
2. Heat 3 T of oil in the wok until very hot. Stir-fry meat until gray. Add
ginger garlic and hot bean sauce.  Cook until red color of hot bean sauce
is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.
3. Cook until the liquid begins to disappear. Add green onion and sesame
oil. Stir and add cornstarch mixture to thicken. When the sauce has
thickened and begins to adhere to the eggplant strips, remove to a warmed
serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper
on top-CB]
Cameron,   a.k.a. -  BEGG.4@OSU.EDU
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