Recipe - Eggplant With Yu-Xiang Sauce

1 (up to)
2 lg Eggplants or
4 (up to)
8 small Asiantype eggplants;
about 1 pound
One fourth pound Pork
2 Green onions
2 (up to)
3 tablespoon Finely chopped fresh ginger
3 (up to)
5 tablespoon Finely chopped garlic (a
handful is the right
attitude here)
1 tablespoon Hot bean sauce; or more

SEASONINGS
2 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
One half cup Chicken or pork stock or
water
2 teaspoon Sesame oil
1 tablespoon Cornstarch (cornflour) mixed

WITH
2 tablespoon Water
Three fourths cup Oil; about

Eggplant with Yuxiang Sauce (Yuxiang qiezi)

This eggplant recipe is one of the best of all Szechwanese dishes. It is
also very inexpensive when eggplant is in season. Somewhat hot, this dish
tastes best when the garlic is literally overpowering. If you don't peel
the eggplant, the color of this dish will be purplish.

To PREPARE:

1. If you like the taste and texture of eggplant skin, just wash them and
slice into little finger size pieces. If not peel them first. [A potato
peeler works well CB] Salt lightly, then pat dry 510 m later.

2. Chop pork into 0.25 inch cubes. Chop green onion into small pieces. Chop
ginger and garlic as finely as possible.

3. Mix the 4 seasoning components in a small bowl.

To COOK:

1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn
heat down to medium. Cook stirring frequently until the eggplant strips
have become soft and moist looking. Add oil during cooking as necessary.
Remove from wok using slotted spoon and press out excess oil with spoon or
spatula. [Or don't bother CB] You can do this ahead of time.

2. Heat 3 T of oil in the wok until very hot. Stirfry meat until gray. Add
ginger garlic and hot bean sauce. Cook until red color of hot bean sauce
is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.

3. Cook until the liquid begins to disappear. Add green onion and sesame
oil. Stir and add cornstarch mixture to thicken. When the sauce has
thickened and begins to adhere to the eggplant strips, remove to a warmed
serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper
on topCB]

Cameron, a.k.a. BEGG.4@OSU.EDU

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