Ingredients
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1
-
1
-
1/4
-
-
2 - 3
-
2
-
1
-
2 - 3
-
-
1/2
-
-
-
-
-
Directions
Yu Hsiang Eggplant (Aubergine), A sophisticated Szechuan flavor combination of sweet, sour, garlicky and spicy., This was really good. used a tablespoon of oil, dried mushrooms, and more ginger. I increased everything in the sauce except the broth, but wished I had made even more., I made this yummy dish, making a few changes. used button mushrooms, and instead of scallions used leeks. I didn’t have hot bean sauce so used Szchuan Peanut Sauce. This turned out very flavorful! Thanks tgobbi!
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Steps
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1
Done
|
The Small Purple Asian Eggplant Is Best but the Western Dark Skinned Variety (large or Baby) Can Be Used Be Used. |
|
2
Done
|
If Using the Western Eggplant You May Want to Peel the Skin Since It Has a Tendency to Be Quite Tough. |
|
3
Done
|
These Are Called Mu-Er in Chinese. |
|
4
Done
|
This Is the Fungus Used in Mu Shu Pork. |
|
5
Done
|
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
Done
|
They Must Be Soaked For 15 Minutes in Boiling Water Before Use. |
|
7
Done
|
the Stem Is Very Tough and Must Be Removed. |
|
8
Done
|
Mu-Er Increase Up to Four Times in Size When Soaked So a Little Goes a Long Way. |
|
9
Done
|
Chinese Red Vinegar Is Best but Unseasoned Rice Vinegar, or Plain or Cider Vinegar Work Fine. |
|
10
Done
|
Have a Bowl Handy Lined With a Sieve. |
