Eggplant Yu Xiang

Ingredients for 4 servings:

• 500 g eggplant(s)
• 6 tbsp vegetable oil
• 2 spring onions, the white part
• 4 garlic cloves
• 1 ginger root, approx. 3 cm
• 2 tsp sauce (spicy bean sauce)
• 200 g minced pork
• 2 tsp cornstarch
• 2 tbsp water
• 1 tsp salt
• 1 tsp sugar
• 1 tsp rice vinegar or white wine vinegar
• 1 pinch(s) black pepper
• 1 tbsp soy sauce
• 1 cup broth or water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Yu Xiang (= fish-scented) is a specific preparation method from Sichuan (Central China).

Wash the eggplants and cut into 5 cm round pieces. Cut these pieces lengthwise into 8 wedges. Heat 4 tablespoons of vegetable oil in a wok and stir-fry the eggplants over medium heat until translucent. Remove and drain between paper towels. Meanwhile, finely chop the white bottom parts of 2 spring onions, 4 garlic cloves, and a 3 cm piece of peeled ginger. Mix 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon rice vinegar, 1 pinch of black pepper, 1 tablespoon soy sauce, and 1 cup stock or water. Heat 2 tablespoons of vegetable oil in a wok. Sauté the garlic, ginger, and spring onions. Stir in 2 teaspoons of hot bean sauce. Since different types of bean sauce vary in spiciness, start with 1 teaspoon and add more bean sauce until it tastes quite spicy. Add the ground pork and stir-fry. Add the eggplant and the mixed spices, mix thoroughly, and simmer over medium heat for 5 minutes. Mix 2 teaspoons of cornstarch with 2 tablespoons of water and stir in. Heat again briefly and serve immediately.