Cascoly Recipes<br>Lamb Eggplant with YuXiang sauce
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Cascoly Recipes
Lamb Eggplant with YuXiang sauce

This recipe is copyright Steve Estvanik, Cascoly Software, 1985-2015. You may print copies for your personal use. For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to this website: http://cascoly-images.com/pix/cascoly-food-cooking-recipes/ or our email: online@cascoly.com For any other use, or additional details, such as contest entries or other publication, please contact us.

  • 1 eggplant, cut into strips
    1/4 cup peanut or olive oil
    dash of sesame oil
  • 6-12 cloves of garlic, chopped [to taste]
    1 T finely chopped ginger
    1/2 cup finely chopped greens [scallions, garlic chives, leeks]
    1/4 t Szechuan pepper [optional]

  • 1/2 lb lamb cut into 1/2" cubes [can substitute pork]
  • 1 medium onion, sliced vertically into thin strips
  • 1 T Chinese hot chili bean paste [to taste]

1/4 cup rice wine
1/4 soy sauce with 1/2 t cornstarch

1/4 cup chopped cilantro

1. Prepare the eggplant by first cutting lengthwise into 1/2" slices. Then reduce these to strips about 1" wide and 3" long. Put on a plate between layers of paper towels and sprinkle with salt. Let sit for an hour or more to remove water.

2. Heat oil and sesame oil over high heat in wok or large saucepan. Toss in the eggplant strips , reduce heat slightly and stir fry until limp. Remove to a paper towel on a plate to remove excess oil

3. In same wok, bring heat back to high, and stir fry the garlic, ginger and chopped greens for 2' then add the lamb and onion and continue ti stir fry for 3-4'. Add the chili bean paste, and mix, then add the rice wine and soy sauce. Reduce heat to a simmer for 5'

4. Mix in the eggplant, toss to combine and top with cilantro before serving.

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Eggplant with Yu Xiang Sauce
Eggplant with Yu Xiang Sauce
Eggplant being stir-fried in a wok
Eggplant being stir-fried in a wok
Eggplant with Yu Xiang Sauce
Eggplant with Yu Xiang Sauce

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