Aubergine With Yu Xiang Sauce Recipe

• 1 x -(up to)
• 2 lrg Aubergines -or possibly-
• 4 x -(up to)
• 8 sm Asian-type aubergines, 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

1. Aubergine with Yu-xiang Sauce (Yu-xiang qie-zi)
2. This aubergine recipe is one of the best of all Szechwanese dishes.
3. It is also very inexpensive when aubergine is in season.
4. Somewhat warm, this dish tastes best when the garlic is literally overpowering.
5. If you do not peel the aubergine, the color of this dish will be purplish.
6. To PREPARE:1.
7. If desired the taste and texture of aubergine skin, just wash them and slice into little finger size pcs.
8. If not peel them first.
9. A potato peeler works well -CB Salt lightly, then pat dry 5-10 m later.
10. 2.
11. Chop pork into 0.25 inch cubes.
12. Chop green onion into small pcs.
13. Chop ginger and garlic as finely as possible.
14. 3.
15. Mix the 4 seasoning components in a small bowl.
16. To COOK:1.
17. Heat 0.5 c. of oil in wok till very warm.
18. Add in aubergine and then turn heat down to medium.
19. Cook stirring frequently till the aubergine strips have become soft and moist looking.
20. Add in oil during cooking as necessary.
21. Remove from wok using slotted spoon and press out excess oil with spoon or possibly spatula.
22. Or possibly do not bother -CB You can do this ahead of time.
23. 2.
24. Heat 3 Tablespoons of oil in the wok till very warm.
25. Stir-fry meat till gray.
26. Add in ginger garlic and warm bean sauce.
27. Cook till red color of warm bean sauce is absorbed.
28. Add in SEASONINGS, stir briefly, then add in aubergine strips.
29. 3.
30. Cook till the liquid begins to disappear.
31. Add in green onion and sesame oil.
32. Stir and add in cornstarch mix to thicken.
33. When the sauce has thickened and begins to adhere to the aubergine strips, remove to a warmed serving dish and serve warm.
34. Looks nice with "hairs" of shredded red pepper on top-CB

asiantype aubergines, pork, green onions, fresh ginger, garlic, bean sauce, soy sauce, salt, sugar, chicken, sesame oil, cornstarch, water, oil

Taken from cookeatshare.com/recipes/aubergine-with-yu-xiang-sauce-71830 (may not work)