Yu Hsiang Eggplant (Aubergine) Recipe

Name: Yu Hsiang Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut in bite size chunks; 1 cup vegetable oil; 1/4 cup sliced canned bamboo shoot; chinese tree ear mushroom, shredded; 2 -3 sliced water chestnuts (or, better, substitute fresh jicama); 2 scallions, cut in 2 inch pieces; 1 teaspoon fresh ginger; 2 -3 teaspoons garlic; Sauce; 1/2 cup chicken stock (canned is OK); 1 teaspoon dark soy sauce; 1/2 teaspoon sugar (to taste); 1 teaspoon vinegar; 1/2 teaspoon szechuan hot bean sauce; chinese hot oil (optional) or Tabasco sauce (optional); 1 teaspoon cold water; 1 teaspoon cornstarch, in the water; 3 -4 drops sesame oil

Servings: persons

1 lb eggplant, cut in bite size chunks
1 cup vegetable oil
1/4 cup sliced canned bamboo shoot
chinese tree ear mushroom, shredded
2 -3 sliced water chestnuts (or, better, substitute fresh jicama)
2 scallions, cut in 2 inch pieces
1 teaspoon fresh ginger
2 -3 teaspoons garlic
Sauce
1/2 cup chicken stock (canned is OK)
1 teaspoon dark soy sauce
1/2 teaspoon sugar (to taste)
1 teaspoon vinegar
1/2 teaspoon szechuan hot bean sauce
chinese hot oil (optional) or Tabasco sauce (optional)
1 teaspoon cold water
1 teaspoon cornstarch, in the water
3 -4 drops sesame oil

1
The small purple Asian eggplant is best but the western dark skinned variety (large or baby) can be used be used.
2
If using the western eggplant you may want to peel the skin since it has a tendency to be quite tough.
3
These are called mu-er in Chinese.
4
This is the fungus used in mu shu pork.
5
Variously known in English as wood ears, tree ears or cloud ears, it is strictly a texture food and has no flavor at all.
6
They must be soaked for 15 minutes in boiling water before use.
7
The stem is very tough and must be removed.
8
Mu-er increase up to four times in size when soaked so a little goes a long way.
9
Chinese red vinegar is best but unseasoned rice vinegar, or plain or cider vinegar work fine.
10
Have a bowl handy lined with a sieve.
11
Heat oil in wok to very hot.
12
Carefully stir in eggplant and cook, stirring constantly, until half done.
13
Pour contents into the sieve-lined bowl to drain.
14
(You may want to press down on it slightly since eggplant soaks up a lot of oil).
15
The oil can be strained and reserved for other uses.
16
Reheat the wok with a little more oil and stir fry the garlic, ginger and scallions for about 30 seconds- until they give off a strong aroma.
17
Add the mu-er, water chestnuts and bamboo; stir fry about a minute.
18
Stir in the sauce ingredients.
19
When it begins to boil thicken it slightly by adding a little of the cornstarch mixture at a time.
20
When it reaches the desired thickness (it takes very little time) stir in the cooked eggplant.
21
Continue to stir and cook for about a minute.
22
Stir in a few drops of sesame oil and serve immediately.
23
Serves 3 or 4 as part of a multicourse Chinese dinner.

1355

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb eggplant, cut in bite size chunks, 1 cup vegetable oil, 1/4 cup sliced canned bamboo shoot, chinese tree ear mushroom, shredded, and more.

Yes, Yu Hsiang Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yu Hsiang Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions