Yu Hsiang Eggplant (Aubergine)

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“I have not tried this recipe myself it is submited for an ISO request. This spicy eggplant dish is a little sweet, a tiny bit sour, and highly flavorful. The dish tastes just as good if you omit the meat. Eggplant is such a "meaty" vegetable in texture that it'll still make a very filling meal, when paired with a big bowl of steamed rice.”
READY IN:
1hr
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"].
  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. Cover and steam. The eggplant will take approximately 15-20 minute to cook.
  3. When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
  4. If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
  5. Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
  6. Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
  7. Add ½ pound ground pork [skip to step 4 if you’re doing the vegetarian version]. Break up the pork using a metal spatula to help it cook quicker.
  8. When the meat is no longer pink, add the chopped garlic and scallions. Stir.
  9. Add 2 tsp chili bean paste, 1 tsp sugar, ½-1 tsp vinegar, 1/2 tsp salt and 1 tsp soy sauce, then stir. Let cook for 1-2 minute If the mixture looks very dry, add ¼ cup water.
  10. Taste; add more salt if it doesn’t taste salty enough, more chili bean paste if it’s not spicy enough, a pinch more sugar if you find it a tad too salty.
  11. Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
  12. Pour into a shallow bowl and drizzle with sesame oil.
  13. with the remaining scallions. Serve with plenty of steamed white rice.

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