Yu Hsiang Aubergine (Eggplant) in Spicy Sauce
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 lb eggplant (aubergine)
3-4 whole dried red chiles, soaked in water for 10 minutes
vegetable oil, for deep frying
1 clove garlic
1 tsp finely chopped fresh ginger
1 tsp finely chopped spring onion, white part only
4 oz lean pork, thinly shredded (optional)
1 Tbsp light soy sauce
1 tsp light brown sugar
1 Tbsp chili bean sauce
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp rice vinegar
2 tsp cornstarch paste
1 tsp finely chopped spring onion, green part only, for garnish
few drops of sesame oil
Instructions:
Cut the eggplant into short strips the size of french fries (the skin can either be peeled or left on). Cut the soaked red chiles into 2-3 small pieces and discard the seeds.
In a wok, heat the oil and deep-fry the eggplant for about 3-4 minutes or until limp. Remove and drain.
Pour off the excess oil, leaving about 1 Tbsp in the wok. Add the garlic, ginger, white spring onions, and chiles, stir a few times, then add the pork, if using. Stir-fry the meat for about 1 minutes or until the color changes to pale white. Add all the seasonings, then bring to a boil.
Add the eggplant to the wok, blend well and braise for 30-40 seconds, then thicken the sauce with the cornstarch paste, stirring until smooth. Garnish with the green spring onion and sprinkle with sesame oil.
Serves 4.
From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.