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Suggest a better descriptionEggplant with Yu-xiang Sauce (Yu-xiang qie-zi) This eggplant recipe is one of the best of all Szechwanese dishes. It is also very inexpensive when eggplant is in season. Somewhat hot, this dish tastes best when the garlic is literally overpowering. If you dont peel the eggplant, the color of this dish will be purplish. To PREPARE: 1. If you like the taste and texture of eggplant skin, just wash them and slice into little finger size pieces. If not peel them first. [A potato peeler works well -CB] Salt lightly, then pat dry 5-10 m later. 2. Chop pork into 0.25 inch cubes. Chop green onion into small pieces. Chop ginger and garlic as finely as possible. 3. Mix the 4 seasoning components in a small bowl. To COOK: 1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn heat down to medium. Cook stirring frequently until the eggplant strips have become soft and moist looking. Add oil during cooking as necessary. Remove from wok using slotted spoon and press out excess oil with spoon or spatula. [Or dont bother -CB] You can do this ahead of time. 2. Heat 3 T of oil in the wok until very hot. Stir-fry meat until gray. Add ginger garlic and hot bean sauce. Cook until red color of hot bean sauce is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips. 3. Cook until the liquid begins to disappear. Add green onion and sesame oil. Stir and add cornstarch mixture to thicken. When the sauce has thickened and begins to adhere to the eggplant strips, remove to a warmed serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper on top-CB] Cameron, a.k.a. - BEGG.4@OSU.EDU CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 176 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 19mg | 6 % | |
Sodium 268.9mg | 9 % | |
Potassium 103.2mg | 3 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 11g | ||
Protein 2.3g | 3 % | |
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. |
Calories per serving: 230
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