Yu hsiang

1 Servings

Ingredients

Quantity Ingredient
1 pounds Eggplant
3 Whole dried red chilies; soaked in water for 10 minutes, up to 4
Veg oil for deep frying
1 Clove garlic; finely chopped
1 teaspoon Finely chopped fresh ginger
1 teaspoon Finely chopped scallions; white part only
1 tablespoon Light soy sauce
1 teaspoon Light brown sugar
1 tablespoon Hot bean sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon Rice vinegar
2 teaspoons Cornstarch paste
1 teaspoon Finely chopped scallions; green part only, for garnish
Few drops sesame oil

Directions

Cut eggplant into short strips the size of french fries - the skin can either be peeled or left on, whichever you prefer. Cut the soaked red chilies into 2-3 small pieces and discard the seeds. In a wok, heat the oil and deep fry the eggplant "fries" for about 3-4 minutes or until limp.

Remove and drain. Pour off excess oil, leaving about 1 tbsp in the wok. Add the garlic, ginger, scallion whites, chilies, stir a few times. Add all seasonings and bring to a boil. Add eggplant to the wok, blend well, and braise for 30-40 seconds, then thicken until smooth. Garnish with the scallion greens and sprinkle with the sesame oil.

Posted to EAT-L Digest by Victor Fiorillo <c62op27@...> on Apr 3, 1998

Related recipes