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Eggplant With Yu-xiang Sauce

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

INGREDIENTS

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

INSTRUCTIONS

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:  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. Chop pork
into 0.25 inch cubes. Chop green onion into small  pieces. Chop ginger
and garlic as finely as possible. Mix the 4  seasoning components in a
small bowl.  To COOK:  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. 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. 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  CHILE-HEADS ARCHIVES  From the Chile-Heads
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 631
Calories From Fat: 510
Total Fat: 57.3g
Cholesterol: 18mg
Sodium: 6482.8mg
Potassium: 952.6mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 1.6g
Protein: 21.6g


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