Yu Hsiang Eggplant

Submitted by Dienia B.

"A spicy eggplant dish; you can put fried tofu or ground pork in if you wish."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 eggplants, small japanese cut into chunks
• 118.29 ml tofu, cut in 2 inch chunks (optional)
• 3 green onions, chopped
• 3 garlic cloves, minced
• 4.92 ml sesame oil
• 4.92 ml oil
• 226.79 g ground pork (optional)
• 9.85 ml chili bean sauce
• 4.92 ml soy sauce
• 4.92 ml sugar
• 2.46 ml salt
• 4.92 ml rice vinegar
• 14.79 ml cornstarch
• 14.79 ml water

directions

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

Reviews

[Sharon123]

I enjoyed this dish. I'm not a big fan of deep frying and felt the eggplant may have taken on too much oil, but loved the sauce and the overall recipe. Thanks! Made for Vegetarian Swap April 2013.