Yu Hsiang Eggplant (Aubergine)

Recipe by tgobbi
READY IN: 40mins




  • 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.