Recipe

Chinese Yu Xiang Pork And Eggplant Recipe

	Unswissmiss / All my dishes 3 months ago Don't be intimidated by the long ingredient list in this recipe. It may look daunting, but preparation is really quite easy. Almost everything goes together into one bowl for the sauce! The name of the dish, "yu xiang," means "fish scent" in Chinese.... More Prep:25m Cook:15m Servings:4	Unswissmiss
	cheap fast easy authentic chinese

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Ingredients

1/2 pound pork (avoid a super-lean cut - ground pork is also OK)

1 Tbsp soy sauce

1 Tbsp corn starch

2 medium-small eggplants

salt

1 scallion

4 cloves garlic

1 inch piece ginger, peeled

2 Tbsp Chinese black bean sauce (dou ban jiang)

4 Tbsp soy sauce

2 Tbsp sugar

1 Tbsp Sriracha (chili-garlic) sauce, or more to taste

2 Tbsp Xiaoxing wine (Chinese rice wine)

1 C water or chicken broth

1 Tbsp vegetable oil

2 Tbsp corn starch, mixed with in a bit of water to form a slurry

Directions

Prepare the pork: Cut the pork into small cubes, approximately 1/2 inch on a side. Toss with 1 Tbsp corn starch and 1 Tbsp soy sauce. Set aside to marinate.

In the meantime, prepare the eggplant. Peel eggplant if desired. Cut the eggplants lengthwise into quarters (or eighths if the eggplant is very thick), then cut cross-wise into 2-inch long "fingers". Toss lightly with salt and set aside to drain.

Finally, prepare the sauce.

First, chop the scallion.

Then finely mince the garlic and ginger.

Mix the scallion, garlic, and ginger with the black bean sauce, soy sauce, sugar, chili sauce, rice wine, and water or broth. Stir until the sugar is dissolved. Set aside.

In a wok or frying pan, heat vegetable oil over high heat until hot. Stir fry the pork until brown but not yet cooked through. Move it back to the prep bowl and set aside.

Lower the heat to medium. Add the eggplant into the same pan and turn briefly to absorb the flavors of the pork.

Pour in the sauce and bring to a simmer. Cook until the eggplant is soft, about 5 minutes.

Add the pork back to the pan.

Stir in the corn starch and bring the sauce to a boil. If needed, add more water to make sure there is plenty of sauce.

When the sauce thickens, remove from heat.

Serve immediately with rice.

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