Cut the eggplant into 2" long sections. Pour contents into the sieve-lined bowl to drain. This eggplant recipe isn't too different from Yu Shiang Eggplant, just with some extra pork thrown in. (You may want to press down on it slightly since eggplant soaks up a lot of oil). 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. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"]. Steam the eggplant using any steaming method; I usually place a … 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. Prepare a bowl; mix all the ingredients for stir fry sauce. If using the western eggplant you may want to peel the skin since it has a tendency to be quite tough. 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. DIRECTIONS. Your email address will not be published. Total Carbohydrate Stir in a few drops of sesame oil and serve immediately. Get full Yu Hsiang Eggplant (Aubergine) Recipe ingredients, how-to directions, calories and nutrition review. When I made it a couple days ago I was impressed with the play of sweetness against the ground pork. DIRECTIONS. I think it's referring to sweet bean paste here. In this way, the eggplant will be tender and bright in color, very tasty but also very oily. Mixed feeling abounded, but we both loved the dish. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. The restaurant has a good selection of vegetarian (also vegan and gluten-free) options, one of which was Yu-Shiang Eggplant. 醬燒 jiang4shao1 --- literally, sauce-cooked. 20.7 g Happy New Year! Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches. from PM's HC. The oil can be strained and reserved for other uses. Japanese eggplant in hand, I knew their destiny. These are called mu-er in Chinese. Please do not use only images without prior permission. 茄子… Yu xiang eggplant—usually translated as eggplant in garlic sauce on restaurant menus—is traditionally made with Pixian doubanjiang, a mix of fermented fava beans and chilies that is the base of so many Sichuan dishes. 6 %. Serves 3 or 4 as part of a multicourse Chinese dinner. Log in. Cut the eggplant into 2" long sections. * Percent Daily Values are based on a 2000 calorie diet. Then set aside. The small purple Asian eggplant is best but the western dark skinned variety (large or baby) can be used be used. 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. This is the fungus used in mu shu pork. Eggplant absorbs a lot of oil, so normally the cook will deep-fry the eggplant before stir-frying. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"]. Steam 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. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 图片和文字未经授权，禁止转载和使用。, , white part and green part separately chopped, « Fish Fragrant Tofu-Tofu in Hot Garlic Sauce. Normally I’m happy when my husband likes a vegetable, but this meant I had to share. Yu-Shiang Eggplant (Aubergine) is a common and popular dish of Sichuan Cuisine. A sophisticated Szechuan flavor combination of sweet, sour, garlicky and spicy. Add the mu-er, water chestnuts and bamboo; stir fry about a minute. Chinese red vinegar is best but unseasoned rice vinegar, or plain or cider vinegar work fine.
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