YU HSIANG EGGPLANT (AUBERGINE)

Yu Hsiang Eggplant (Aubergine) image

I have not tried this recipe myself it is submited for an ISO request. This spicy eggplant dish is a little sweet, a tiny bit sour, and highly flavorful. The dish tastes just as good if you omit the meat. Eggplant is such a "meaty" vegetable in texture that it'll still make a very filling meal, when paired with a big bowl of steamed rice.

Provided by Steve P.

Categories Chicken

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

4 small Chinese eggplants or 4 small Japanese eggplants, the slender ones, are best
1/2 lb ground lean pork (optional) or 1/2 lb lean ground turkey (optional)
3 garlic cloves
2 -3 stalks scallions
2 teaspoons chili bean paste
1 teaspoon soy sauce
1 teaspoon sugar
1/2-1 teaspoon vinegar (if you've got a mild vinegar like rice vinegar, use 1 tsp, otherwise 1/2)
1/2 teaspoon salt
1 tablespoon cornstarch paste (cornstarch mixed with water)
1 teaspoon sesame oil
1 teaspoon cooking oil

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.