Savory Yu Hsiang Eggplant Delight 🍆🌶️ – Authentic Chinese Recipe
Yu Hsiang Eggplant (Aubergine) Recipe
🕒 Cook Time: 10 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 40 minutes
Description:
Indulge in the flavors of the Orient with this delectable Yu Hsiang Eggplant (Aubergine) recipe. Bursting with savory goodness, it’s perfect for an authentic Asian dining experience.
Recipe Category:
Vegetable 🥦
Keywords:
Chinese 🇨🇳, Asian 🌏, < 60 Mins ⏰
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant |
| 1 | Bamboo shoot |
| 1/4 | Mushroom |
| – | Sliced water chestnuts |
| 2-3 | Scallions |
| 2 | Fresh ginger |
| 1 | Garlic |
| 2-3 | Dark soy sauce |
| 1/2 | Sugar |
| 1 | Vinegar |
| 1/2 | Tabasco sauce |
| 1 | Cold water |
| 1/2 | Cornstarch |
Instructions:
-
Begin by preparing the eggplant. The small purple Asian variety is ideal, but you can also use the larger or baby Western dark-skinned type. If opting for the Western eggplant, consider peeling the skin as it tends to be tough.
-
If using mushrooms, prepare them accordingly. These are known as mu-er in Chinese and must be soaked in boiling water for 15 minutes before use. Once soaked, remove the tough stem.
-
Heat oil in a wok until very hot. Carefully add the eggplant and cook, stirring constantly, until it’s half done. Drain the cooked eggplant by pouring it into a sieve-lined bowl, pressing down slightly to remove excess oil. The strained oil can be reserved for later use.
-
Reheat the wok with a little more oil. Stir-fry the garlic, ginger, and scallions until fragrant, which should take about 30 seconds.
-
Add the soaked mu-er, water chestnuts, and bamboo shoots to the wok. Stir-fry for approximately a minute.
-
Stir in the sauce ingredients, including dark soy sauce, sugar, vinegar, and Tabasco sauce. Once the mixture begins to boil, thicken it slightly by gradually adding the cornstarch mixture.
-
Once the desired thickness is achieved, stir in the cooked eggplant. Continue to cook and stir for about a minute.
-
Finally, add a few drops of sesame oil for extra flavor, then serve immediately.
Serving:
This delightful Yu Hsiang Eggplant (Aubergine) recipe serves 3 to 4 as part of a multicourse Chinese dinner. Enjoy the explosion of flavors and textures in each bite! 🍆🥢
