Yu Hsiang Eggplant (Aubergine)
Ready In: 40 mins
Serves: 2-4
Ingredients
- 1 lb eggplant, cut in bite size chunks
- 1 cup vegetable oil
- 1⁄4 cup sliced canned bamboo shoot
- chinese tree ear mushroom, shredded
- 2 -3 sliced water chestnuts (or, better, substitute fresh jicama)
- 2 scallions, cut in 2 inch pieces
- 1 teaspoon fresh ginger
- 2 -3 teaspoons garlic
Sauce
- 1⁄2 cup chicken stock (canned is OK)
- 1 teaspoon dark soy sauce
- 1⁄2 teaspoon sugar (to taste)
- 1 teaspoon vinegar
- 1⁄2 teaspoon szechuan hot bean sauce
- chinese hot oil (optional) or Tabasco sauce (optional)
- 1 teaspoon cold water
- 1 teaspoon cornstarch, in the water
- 3 -4 drops sesame oil
Directions
- 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.
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