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YU XIANG EGGPLANT
12 ounces Chinese eggplant, trimmed
oil for spraying
1 tsp light soy sauce
1 tsp sugar
1 tsp Chinkiang black vinegar, or rice vinegar
1 tbsp rice wine (Mizhou Tou)
1/2 cup chicken stock or water
2 tsp bean paste
1 tsp Asian chile paste or chile oil (or to taste)
1 tsp cornstarch
1 tbsp water
1/4 cup oil
2 ounces ground meat (pork, chicken, etc)
2 green onions, chopped
1 tbsp minced ginger
1-2 tbsp minced garlic
1 tsp sesame oil
Preheat broiler. Cut eggplants into 2- to 3-inch long pieces, then lengthwise into 1/2-inch thick wedges (pieces should be about the size of an index finger). Place in a single layer on a baking sheet, spray with a little oil, and broil until well browned and slightly charred in places, turning once or twice.
Mix together soy sauce, sugar, vinegar, wine and stock; set aside.
Combine bean paste and chile paste in a small bowl. Combine cornstarch and water in another bowl.
Heat a wok or large, heavy skillet over high heat. When very hot, add 2 tablespoons of the oil and then the eggplant. Stir-fry until slices have softened and skin has darkened slightly. Transfer eggplant to a sieve to drain off excess oil.
Heat the wok over high heat again, then add 2 tablespoons oil. When oil is very hot, add the ground meat and stir-fry to break up the clumps. When the meat has lost all traces of pink and any juices have evaporated, add the green onions and ginger, wait 15 to 20 seconds, then stir and add the garlic. Stir briskly for 15 or 20 seconds and then add the chile sauce/bean paste. Continue to stir-fry until fragrant and the bean paste has begun to dry out and separate slightly from the oil, about 30 seconds to 1 minute.
Add soy sauce mixture and eggplant; stir-fry until sauce has reduced by half. Stir in sesame oil. Stir cornstarch-water mix to recombine, then add it to the wok. Stir-fry until the sauce has thickened enough to lightly coat the eggplant. Serves 2 to 4 as part of a multicourse meal |
