Yu Shiang Eggplant Food

YU XIANG QIE ZI (SICHUAN EGGPLANT)

Steps:

• 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. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
• Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
• Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
• Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
• Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
• Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

YU HSIANG EGGPLANT

Steps:

• Cut eggplant in half then in about 2 inch chunks. Deep fry until golden.
• Deep fry tofu until golden.
• Stir fry green onions and garlic in sesame oil and oil.
• Add ground pork if you are using meat.
• Mix chili bean paste,soy sauce, sugar, salt, rice vinegar in a bowl; add to veggies.
• Add eggplant and tofu; stir.
• Add cornstarch mixed with water; cook until thick.

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.

PORK YU-SHIANG

Steps:

• In bowl, combine first four ingredients.
• Add pork, and stir in 1 1/2 tsp of the oil to coat.
• Let stand for 15 minutes.
• Stir together ingredients for sauce, set aside.
• Heat a wok over high heat.
• Add 2 tbs oil.
• When oil begins to heat add garlic, ginger and chili peppers.
• Stir once.
• Add pork and stir fry until lightly browned,about 4 minutes.
• Remove from pan.
• Add remaining oil to pan.
• Add veggies.
• Stir fry until crisp tender.
• Add pork and sauce to pan.
• Stir in some chili garlic sauce if desired.
• Cook until thickened.
• Serve with rice.

YU XIANG QIE ZI (SICHUAN SPICY EGGPLANT)

Steps:

• Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
• In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
• Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.