Yu Hsiang
Categories: NoneServes: 1 Servings
Ingredients:
- 1 lb 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 ts Finely chopped fresh ginger
- 1 ts Finely chopped scallions;
- -white part only
- 1 tb Light soy sauce
- 1 ts Light brown sugar
- 1 tb Hot bean sauce
- 1 tb Chinese rice wine or dry
- -sherry
- 1 tb Rice vinegar
- 2 ts Cornstarch paste
- 1 ts Finely chopped scallions;
- -green part only, for
- -garnish
- Few drops sesame oil
Instructions:
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
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