1/2 Photos of Yu Hsiang Eggplant (Aubergine)
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.
My Private Note
Units: US | Metric
- 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
- 1Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"].
- 2Steam 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.
- 3When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
- 4If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
- 5Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
- 6Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
- 7Add 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.
- 8When the meat is no longer pink, add the chopped garlic and scallions. Stir.
- 9Add 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.
- 10Taste; 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.
- 11Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
- 12Pour into a shallow bowl and drizzle with sesame oil.
- 13with the remaining scallions. Serve with plenty of steamed white rice.
Browse Our Top Chicken Recipes
Nutritional Facts for Yu Hsiang Eggplant (Aubergine)
Serving Size: 1 (532 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 197.6
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 513.8 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 21.1 g
- Sugars 16.0 g
- Protein 6.7 g
The following items or measurements are not included:
chili bean paste