Monday, May 08, 2006

Yu Hsiang Aubergine (Eggplant In Spicy Sauce)

When I worked in the area by the Kahala Mall I discovered this dish using eggplant and then would go get some for lunch about once per week. I found a recipe in Fire & Spice that may be the recipe I have been looking for. Hawaii had some great hidden restaurants and cafes if you could find them and this happen to be one of them. It was a great place to go for a plate lunch and was always very busy. I cannot remember what the name of the place was but now a Panda Express is in the location. It you can find the Asian type of eggplant this would be better. They would cut the thin eggplant into pieces rather than the cutting it in strips. I also plan to subsibute chicken whne I get around to making this recipe.

Serves 4

1 pound aubergines (eggplants)
3-4 whole dreid red chillies, soaked in water for 10 minutes
vegetable oil
1 clove garlic, finly chopped
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped spring onion- white part only
4 oz lean pork, thinly shredded (optional)
1 tablespoon light soy sauce
1 teaspoon light brown sugar
1 tablespoon chilli bean sauce
1 tablespoon chienese rice wine or dry sherry
1 tablespoon rice vinegar
2 teaspoon cornstarch paste
1 teaspoon finley chopped spring onions for garnish. few drops sesame oil

Cut the eggplant into strips, Cut the chillies into 2-3 small pieces. Remove seeds.
Heat oil in wok, and deep fry eggplant for about 4-5 minutes or until limp. Remove and drain.

Pour out excess oil leaving about 1 tablespoon. Add garlic, ginger, onions and chillies, stir a few minutes then add pork. Stir-fry the meat for about 1 minute or until the color changes to pale white. Add all the seasonings, then bring to the boil.

Add the eggplant to the wok, blend well and braise for 30-40 seconds. Then thicken sauce with cornstarch. Garnish.

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