Yu Hsiang Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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 tsp: Finely chopped fresh ginger,
1 tsp: Finely chopped scallions, white part only
1 tbsp: Light soy sauce,
1 tsp: Light brown sugar,
1 tbsp: Hot bean sauce,
1 tbsp: Chinese rice wine or dry sherry,
1 tbsp: Rice vinegar,
2 tsp: Cornstarch paste,
1 tsp: Finely chopped scallions, green part only, for garnish
Few drops sesame oil,
Directions:
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 on Apr 3, 1998
Source from luhu.jp
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
Source from luhu.jp
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