Yu Hsiang Eggplant - Aubergine
I have not tried this recipe myself it is submitted 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.
time to make 1 hour 20 min prep
Chinese main dish
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 , 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 .
7. Add ½ pound ground pork . 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 .
12. Pour into a shallow bowl and drizzle with sesame oil with the remaining scallions.
13. Serve with plenty of steamed white rice.