Yu Xiang Eggplant

Ingredients

  • 3 Chinese eggplants
  • 1 teaspoon salt
  • 1/3 cup canola oil
  • 1/2 cup julienned pork or ground pork
  • Meat marinade:
  • 1 teaspoon dark soy sauce
  • 1/4 teaspoon rice wine
  • 1/8 teaspoon sesame seed oil
  • 1/2 teaspoon cornstarch
  • 3 tablespoons minced garlic
  • 1/2 cup julienned jicama or fresh bamboo shoots
  • Sauce mixture:
  • 1/3 cup chicken broth
  • 1 tablespoon chili paste with garlic
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sweet bean sauce
  • 3/4 teaspoon ground Sichuan peppercorn
  • Cornstarch slurry: 1 T cornstarch:
  • 3 tablespoons water

Method

  • 1. Quarter the eggplant lengthwise, then cut into 2" length pieces. Lightly salt the eggplant and let rest for 15 minutes.
  • 2. Heat oil in wok, add eggplant, stir fry on medium heat until eggplant is soft...but not mushy. Drain on paper towel and press out excess oil.
  • 3. Marinade pork with soy sauce, wine, sesame seed oil and cornstarch.
  • 4. In the same wok, stir fry marinated pork with garlic until pork is cooked. Add in jicama and sauce mixture. Simmer for 1 minute and wait for meat to absorb all the flavors. Add the eggplant back in and stir to mix.
  • 5. Add cornstarch slurry to thicken and to give the dish a glossy appearance. Sauce should not be thick and pasty.

Notes

  • NOTES:
  • NOTES : Sichuan
  • "Fish Fragrant Eggplant"
  • SERVINGS: 4
  • SOURCE: Rhoda Yee, CCA