Chinese Eggplant with Yuxiang Sauce

Method6 steps · about 45 min

1. 1

   Step 1: Trim eggplant (1 lb) ends and remove only some skin so pieces hold together. Quarter lengthwise and remove the core and seeds. Put in a bowl of separate cold soaking water with the 2 tsp soaking vinegar; soak while preparing the other ingredients.

   Uses 1 lb eggplant · 2 tsp rice vinegar for soaking · Cold water for soaking eggplant with the separate soaking vinegar

   
2. 2

   Step 2: Dice the authored half red bell pepper. Chop the 2 scallions into small pieces, keeping whites separate and reserving greens for garnish. Mince ginger (1/2 oz) and garlic (3); chop the 2 chilies.

   Uses 1/2 red bell pepper · 2 scallion stalks · 1/2 oz ginger · 2 Thai bird’s-eye chilies · 3 garlic cloves

   
3. 3

   Step 3: Finely mince the 4 oz pork shoulder, or use ground pork. Mix the separate 1 tbsp marinade cornstarch, 2 tbsp marinade water and 2 tsp marinade light soy until smooth, then coat the minced pork. Keep refrigerated until cooking. For the author’s plant-based variation omit pork and instead prepare mushrooms or plant-based mince; its substitute amount is unspecified in the source. Use vegetarian oyster sauce for that route as well.

   Uses 4 oz pork for main route only · Mushrooms or plant-based mince only instead of pork; source substitute amount unspecified · 1 tbsp cornstarch for marinade · 2 tbsp water for marinade · 2 tsp light soy sauce for marinade

   
4. 4

   Step 4: In a clean separate bowl mix the 2 tbsp sauce light soy, oyster sauce (vegetarian version for the plant route), dark soy, 1 tbsp sauce vinegar and 4 tbsp sauce water. Taste the clean sauce and adjust its flavour if desired. In another bowl mix the separate 1 tsp slurry cornstarch with 1 tbsp slurry water until smooth.

   Uses 2 tbsp light soy sauce for sauce · 1 tbsp oyster sauce; vegetarian oyster sauce for the plant-based variation · 2 tsp dark soy sauce · 1 tbsp rice vinegar for sauce · 4 tbsp water for sauce · 1 tsp cornstarch for slurry · 1 tbsp water for slurry

   
5. 5

   Step 5: Lift eggplant from its vinegar soaking water, squeeze excess liquid and cut diagonally into about 1/2-inch pieces. Put on a heatproof steaming plate. Bring separate steamer water to a boil below the rack; add the plate, cover and steam over high heat about 12 minutes, until eggplant is tender. Remove carefully and drain excess liquid from the plate.

   12-minute eggplant steam; check tenderness · 12 minUses Vinegar-soaked drained eggplant · Water for steaming eggplant below the rack

   
6. 6

   Step 6: Heat a wok and add vegetable oil (2 tbsp). When hot, add marinated minced pork from the main route and spread into a patty. Brown about 45 seconds, then flip. Add prepared chilies, garlic, ginger and scallion whites; stir-fry 2 minutes. Turn off heat briefly while breaking pork into small pieces, then return to medium heat, add cooking wine (1 tsp) and stir-fry 1 minute. Add prepared sauce and diced red bell pepper; stir-fry about 2 minutes, adding the optional separate 1 tbsp water only if the mixture looks dry. Continue until pork is cooked through, reaching 71°C/160°F. For the exclusive plant variation, cook its prepared mushrooms or plant mince in place of the pork until cooked through, following any product instructions, then use the same aromatics, wine, sauce and pepper sequence. Stir the prepared slurry again, reduce heat and add slowly while mixing; let the sauce boil and thicken. Turn off heat and stir in sesame oil (1 tsp). Spoon the meat OR plant sauce evenly over the steamed eggplant and garnish with the reserved scallion greens.

   Uses 2 tbsp vegetable oil · Marinated minced pork OR prepared plant substitute, exclusive routes · Prepared chilies garlic ginger and scallion whites · 1 tsp cooking wine · Prepared sauce with oyster sauce appropriate to the chosen route · Diced red bell pepper · 1 tbsp additional water only if stir-fry looks dry · Prepared slurry