Eggplant with Yu-Xiang Sauce
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | -(up to) | |
| 2 | lg | Eggplants -or- |
| 4 | -(up to) | |
| 8 | sm | Asian-type eggplants; about 1 pound |
| 1/4 | lb | Pork |
| 2 | Green onions | |
| 2 | -(up to) | |
| 3 | tb | Finely chopped fresh ginger |
| 3 | -(up to) | |
| 5 | tb | Finely chopped garlic (a handful is the right attitude here) |
| 1 | tb | Hot bean sauce; or more |
| SEASONINGS | ||
| 2 | tb | Soy sauce |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | c | Chicken or pork stock or water |
| 2 | ts | Sesame oil |
| 1 | tb | Cornstarch (cornflour) mixed |
| WITH | ||
| 2 | tb | Water |
| 3/4 | c | Oil; about |
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