Eggplant Yu Xiang Style

Ingredients list for Eggplant Yu Xiang Style

• 8-10 Brinjals (small eggplants)
• Salt to taste
• 3 tablespoons Cornflour/ corn starch
• to deep fry Oil
• Sauce
• 1 tablespoon Hoisin sauce
• 1/2 teaspoon Sugar
• 1 tablespoon Malt vinegar
• 1/4 teaspoon MSG
• 1 1/2 tablespoons Soy sauce
• to taste Salt
• 1 tablespoon Cornflour
• 2 tablespoons Oil
• 2-3 cloves Garlic finely chopped
• 1 inch piece Ginger finely chopped
• 2 Green chillies seeded and slit
• 2 Spring onions finely chopped

Method

1. Pat-dry and quarter the eggplants lengthways. Sprinkle the salt and leave aside for fifteen minutes. Wash, drain well, pat dry with an absorbent paper.
2. Add salt to taste and three tablespoons of cornflour and mix lightly. Heat sufficient oil in a wok or pan and deep-fry the eggplants until they are crisp and light golden.
3. Drain on absorbent paper. To make the sauce blend the hoisin sauce with sugar, vinegar, MSG, soy sauce and salt to taste. Mix one tablespoon of cornflour in one cup of water.
4. Heat two tablespoons oil in a wok, add the garlic, ginger and green chillies and stir-fry briefly. Add the spring onions and continue to stir-fry for a minute more.
5. Add the blended sauce and the seasoning mix and stir in the cornflour mixture. Cook until it starts to thicken. Add the fried eggplant. Toss well and serve hot.

Nutrition Info