Eggplant 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 don't 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 don't 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

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.