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Ingredientes
- 1 x -(up to)
- 2 lrg Eggplants -or possibly-
- 4 x -(up to)
- 8 sm Asian-type eggplants, about 1 lb.
- 1/4 lb Pork
- 2 x Green onions
- 2 x -(up to)
- 3 Tbsp. Finely minced fresh ginger
- 3 x -(up to)
- 5 Tbsp. Finely minced garlic (a handful is the right attitude here)
- 1 Tbsp. Warm bean sauce, or possibly more
- 2 Tbsp. Soy sauce
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 c. Chicken or possibly pork stock or possibly water
- 2 tsp Sesame oil
- 1 Tbsp. Cornstarch (cornflour) mixed
- 2 Tbsp. Water
- 3/4 c. Oil, about
Direcciones
- Eggplant with Yu-xiang Sauce (Yu-xiang qie-zi)
- This eggplant recipe is one of the best of all Szechwanese dishes. It is also very inexpensive when eggplant is in season. Somewhat warm, this dish tastes best when the garlic is literally overpowering. If you do not peel the eggplant, the color of this dish will be purplish.
- To PREPARE:1. If desired the taste and texture of eggplant skin, just wash them and slice into little finger size pcs. If not peel them first. [A potato peeler works well -CB] Salt lightly, then pat dry 5-10 m later.
- 2. Chop pork into 0.25 inch cubes. Chop green onion into small pcs. Chop ginger and garlic as finely as possible.
- 3. Mix the 4 seasoning components in a small bowl.
- To COOK:1. Heat 0.5 c. of oil in wok till very warm. Add in eggplant and then turn heat down to medium. Cook stirring frequently till the eggplant strips have become soft and moist looking. Add in oil during cooking as necessary.
- Remove from wok using slotted spoon and press out excess oil with spoon or possibly spatula. [Or possibly do not bother -CB] You can do this ahead of time.
- 2. Heat 3 Tablespoons of oil in the wok till very warm. Stir-fry meat till gray. Add in ginger garlic and warm bean sauce. Cook till red color of warm bean sauce is absorbed. Add in SEASONINGS, stir briefly, then add in eggplant strips.
- 3. Cook till the liquid begins to disappear. Add in green onion and sesame oil. Stir and add in cornstarch mix to thicken. When the sauce has thickened and begins to adhere to the eggplant strips, remove to a warmed serving dish and serve warm. [Looks nice with "hairs" of shredded red pepper on top-CB]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 498 | |
| Calories from Fat 424 | 85% |
| Total Fat 47.87g | 60% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 1.06g | |
| Cholesterol 27mg | 9% |
| Sodium 1092mg | 46% |
| Potassium 229mg | 7% |
| Total Carbs 8.28g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.63g | 1% |
| Protein 9.96g | 16% |
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