Yu Hsiang Eggplant Aubergine Recipes

YU HSIANG EGGPLANT (AUBERGINE)

Steps:

• Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"].
• 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.
• When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
• If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
• Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
• Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
• Add ½ 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.
• When the meat is no longer pink, add the chopped garlic and scallions. Stir.
• Add 2 tsp chili bean paste, 1 tsp sugar, ½-1 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 ¼ cup water.
• 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.
• Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
• Pour into a shallow bowl and drizzle with sesame oil.
• with the remaining scallions. Serve with plenty of steamed white rice.

YU HSIANG EGGPLANT (AUBERGINE)

Steps:

• The small purple Asian eggplant is best but the western dark skinned variety (large or baby) can be used be used.
• If using the western eggplant you may want to peel the skin since it has a tendency to be quite tough.
• These are called mu-er in Chinese.
• This is the fungus used in mu shu pork.
• Variously known in English as wood ears, tree ears or cloud ears, it is strictly a texture food and has no flavor at all.
• They must be soaked for 15 minutes in boiling water before use.
• The stem is very tough and must be removed.
• Mu-er increase up to four times in size when soaked so a little goes a long way.
• Chinese red vinegar is best but unseasoned rice vinegar, or plain or cider vinegar work fine.
• Have a bowl handy lined with a sieve.
• Heat oil in wok to very hot.
• Carefully stir in eggplant and cook, stirring constantly, until half done.
• Pour contents into the sieve-lined bowl to drain.
• (You may want to press down on it slightly since eggplant soaks up a lot of oil).
• The oil can be strained and reserved for other uses.
• Reheat the wok with a little more oil and stir fry the garlic, ginger and scallions for about 30 seconds- until they give off a strong aroma.
• Add the mu-er, water chestnuts and bamboo; stir fry about a minute.
• Stir in the sauce ingredients.
• When it begins to boil thicken it slightly by adding a little of the cornstarch mixture at a time.
• When it reaches the desired thickness (it takes very little time) stir in the cooked eggplant.
• Continue to stir and cook for about a minute.
• Stir in a few drops of sesame oil and serve immediately.
• Serves 3 or 4 as part of a multicourse Chinese dinner.

HOT AND SOUR CHINESE EGGPLANT

Steps:

• Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

EGGPLANT MIXED GRILL

Steps:

• In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.