Yu Hsiang
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Eggplant |
| 3 | Whole dried red chilies; soaked in water for 10 minutes, up to 4 | |
| Veg oil for deep frying | ||
| 1 | Clove garlic; finely chopped | |
| 1 | ts | Finely chopped fresh ginger |
| 1 | ts | Finely chopped scallions; white part only |
| 1 | tb | Light soy sauce |
| 1 | ts | Light brown sugar |
| 1 | tb | Hot bean sauce |
| 1 | tb | Chinese rice wine or dry sherry |
| 1 | tb | Rice vinegar |
| 2 | ts | Cornstarch paste |
| 1 | ts | Finely chopped scallions; green part only, for garnish |
| Few drops sesame oil |
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