Recipe: Yu Hsiang
Yield: 1 Servings
1 lb Eggplant 3 Whole dried red chilies; -- soaked in water for 10 -- minutes, up to 4 Veg oil for deep frying 1 Clove garlic; finely chopped 1 ts Finely chopped fresh ginger 1 ts Finely chopped scallions; -- white part only 1 tb Light soy sauce 1 ts Light brown sugar 1 tb Hot bean sauce 1 tb Chinese rice wine or dry -- sherry 1 tb Rice vinegar 2 ts Cornstarch paste 1 ts Finely chopped scallions; -- green part only, for -- garnish Few drops sesame oil
Cut eggplant into short strips the size of french fries - the skin can either be peeled or left on, whichever you prefer. Cut the soaked red chilies into 2-3 small pieces and discard the seeds. In a wok, heat the oil and deep fry the eggplant "fries" for about 3-4 minutes or until limp. Remove and drain. Pour off excess oil, leaving about 1 tbsp in the wok. Add the garlic, ginger, scallion whites, chilies, stir a few times. Add all seasonings and bring to a boil. Add eggplant to the wok, blend well, and braise for 30-40 seconds, then thicken until smooth. Garnish with the scallion greens and sprinkle with the sesame oil.
Posted to EAT-L Digest by Victor Fiorillo <c62op27@IBX.COM> on Apr 3, 1998
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