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INGREDIENTS

1 ts scallions ; Finely chopped
1 tb Rice vinegar
1 ts fresh ginger ; Finely chopped
2 drops sesame oil
1 tb Light soy sauce
3 Whole dried red chilies
1 Clove garlic ; finely chopped
1 ts Light brown sugar
1 lb Eggplant
Vegetable oil ; for deep frying
1 tb Chinese rice wine ; or dry
1 tb Hot bean sauce
2 ts Cornstarch paste
1 ts scallions ; Finely chopped

Servings

INSTRUCTIONS

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

NOTES

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Yu Hsiang

1 ts scallions Finely chopped
1 tb Rice vinegar
1 ts fresh ginger Finely chopped
2 drops sesame oil
1 tb Light soy sauce
3 Whole dried red chilies
1 Clove garlic finely chopped
1 ts Light brown sugar
1 lb Eggplant
 Vegetable oil for deep frying
1 tb Chinese rice wine or dry
1 tb Hot bean sauce
2 ts Cornstarch paste
1 ts scallions Finely chopped

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 <c62op27@IBX.COM> on Apr 3, 1998

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Nutrition

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Serving Size: 1 Serving (665g)
Recipe Makes: 1

Calories: 259
Calories from Fat: 22 (8%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 1091.1mg		38 %
Potassium 1561.2mg		41 %
Total Carbohydrate 53.3g		16 %
	Dietary Fiber 17.8g	71 %
	Sugars, other 35.5g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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