Yu Hsiang Eggplant Aubergine Recipes

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YU HSIANG EGGPLANT (AUBERGINE)



Yu Hsiang Eggplant (Aubergine) image

Make and share this Yu Hsiang Eggplant (Aubergine) recipe from Food.com.

Provided by tgobbi

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

1 lb eggplant, cut in bite size chunks
1 cup vegetable oil
1/4 cup sliced canned bamboo shoot
chinese tree ear mushroom, shredded
2 -3 sliced water chestnuts (or, better, substitute fresh jicama)
2 scallions, cut in 2 inch pieces
1 teaspoon fresh ginger
2 -3 teaspoons garlic
1/2 cup chicken stock (canned is OK)
1 teaspoon dark soy sauce
1/2 teaspoon sugar (to taste)
1 teaspoon vinegar
1/2 teaspoon szechuan hot bean sauce
chinese hot oil (optional) or Tabasco sauce (optional)
1 teaspoon cold water
1 teaspoon cornstarch, in the water
3 -4 drops sesame oil

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.

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Top Asked Questions

How long do you cook eggplant in a wok?
Cook eggplant, in 2 batches, stirring for 5 minutes or until golden. Drain on paper towel. Discard oil from wok, leaving enough to just coat base, and return over medium heat. Add ginger, garlic and peppercorns, and cook for 1 minute or until fragrant.
How to make eggplant stir fry?
Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma. After adding the sauce, add eggplants and then mix well quickly. Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes.
What is Sichuan eggplant?
One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi (鱼香茄子in Chinese). “鱼香” actually means Fish-Fragrant, is a kind of flavor which is quite famous in Sichuan dishes. Besides Sichuan eggplant, there is the famous Yu Xiang Rou Si (鱼香肉丝 or fish-fragrant shredded pork).
How to cook eggplant parmesan at home?
Cut eggplant into strips and then soak in salty water for 10 minutes. Remember to add a weight. Then drain and spread 1/2 cup of cornstarch by batches. Mix well, make sure all of the eggplant strips are well coated. Add oil in pan or wok and fry eggplants until soft.

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