Yu Xiang Eggplant Recipe

Introduction

Yu Xiang Eggplant is a classic Sichuan dish known for its bold, savory, and slightly sweet flavors. This stir-fried eggplant recipe combines tender eggplant with a spicy, garlicky sauce that’s perfect for a satisfying meal. It’s easy to prepare and can be served as a main or side dish.

Ingredients

• 2 Chinese eggplants, cut into bite-sized pieces (or regular eggplant)
• 1 teaspoon salt
• 2 teaspoons cornstarch (to coat the eggplant)
• 2 tablespoons Chinkiang vinegar
• 1 1/2 tablespoons light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 tablespoons sugar
• 1/4 cup chicken stock (or vegetable stock)
• 2 teaspoons cornstarch
• 3 tablespoons peanut oil (or vegetable oil)
• 4 oz ground pork (or chicken) (optional)
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 8 to 10 dried Chinese chili peppers
• 2 teaspoons doubanjiang (spicy bean paste)
• 1/4 teaspoon ground Sichuan peppercorns (optional)

Instructions

1. Step 1: Place the eggplant pieces in a large bowl and cover with water. Add 1 teaspoon salt and mix well. Place a plate on top to keep the eggplant submerged and let soak for 10 to 15 minutes. Drain and pat dry with paper towels.
2. Step 2: Combine Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, chicken stock, and 2 teaspoons cornstarch in a bowl. Stir well until the cornstarch is fully dissolved to create the sauce.
3. Step 3: Sprinkle the eggplant with 2 teaspoons cornstarch and toss by hand until evenly coated.
4. Step 4: Heat 2 tablespoons of oil in a large skillet over medium-high heat until hot. Spread the eggplant in a single layer without overlapping and cook, stirring occasionally, until the edges are lightly charred and the eggplant starts to soften, about 5 minutes. Transfer to a plate and reduce heat if the skillet begins to smoke.
5. Step 5: Add the remaining 1 tablespoon oil to the skillet. If using, add the ground pork and cook, breaking it into small pieces, until fully cooked through.
6. Step 6: Stir in the green onions, garlic, ginger, and dried chili peppers. Cook briefly until fragrant.
7. Step 7: Add the doubanjiang and ground Sichuan peppercorns (if using). Stir well to coat the pork and aromatics evenly.
8. Step 8: Give the sauce mixture another stir, then pour it into the pan. Stir continually until the sauce thickens. Return the eggplant to the skillet and toss quickly to combine everything evenly. Serve hot as a main or side dish.

Tips & Variations

• For a vegetarian version, omit the ground pork and use vegetable stock.
• Adjust the number of dried chili peppers to control the level of spiciness.
• Soaking the eggplant in salted water helps reduce bitterness and prevents it from absorbing too much oil.
• Doubanjiang is essential for authentic flavor but can be replaced with a spicy chili paste if unavailable.

Storage

Store leftover Yu Xiang Eggplant in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the eggplant’s texture and avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggplant instead of Chinese eggplant?

Yes, regular eggplant works fine. Chinese eggplants are thinner and have fewer seeds, but regular eggplants will still yield delicious results.

Is the ground pork necessary in this recipe?

No, the ground pork is optional. The dish is flavorful even without it, making it suitable for vegetarians when omitted.

Yu Xiang Eggplant Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

Yu Xiang Eggplant is a traditional Sichuan dish featuring tender, bite-sized pieces of eggplant cooked in a flavorful sauce made with soy, vinegar, garlic, ginger, and chili paste. This recipe combines savory, sweet, sour, and spicy elements with ground pork for added richness, making it a perfect main or side dish packed with authentic Chinese flavors.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Sichuan, Chinese

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 Chinese eggplants, cut to bite-sized pieces (or regular eggplant)
• 1 teaspoon salt
• 2 teaspoons cornstarch (to coat the eggplant)

Sauce Ingredients

• 2 tablespoons Chinkiang vinegar
• 1 1/2 tablespoons light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 tablespoons sugar
• 1/4 cup chicken stock (or vegetable stock)
• 2 teaspoons cornstarch

Cooking Ingredients

• 3 tablespoons peanut oil (or vegetable oil)
• 4 oz ground pork (or chicken) (Optional)
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 8 to 10 dried Chinese chili peppers
• 2 teaspoons doubanjiang
• 1/4 teaspoon ground Sichuan peppercorn (Optional)

Instructions

1. Prepare the eggplant: Place the cut eggplant in a large bowl and cover with water. Add 1 teaspoon of salt and mix well. Place a plate on top to keep the eggplant submerged. Let sit for 10 to 15 minutes to remove bitterness and excess moisture. Drain and pat dry thoroughly with paper towels.
2. Mix the sauce: In a separate bowl, combine Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, chicken stock, and 2 teaspoons cornstarch. Stir well until the cornstarch is dissolved completely, ensuring a smooth sauce base.
3. Coat the eggplant with cornstarch: Sprinkle the 2 teaspoons of cornstarch over the eggplant pieces and mix by hand to evenly coat each piece. This helps create a velvety texture when cooked.
4. Cook the eggplant: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat until hot. Add the eggplant pieces spread out without overlapping. Stir occasionally and cook until the edges turn lightly charred and the texture just begins to soften, about 5 minutes. If the pan becomes too hot and starts smoking, reduce the heat to medium. Transfer the cooked eggplant to a plate.
5. Cook the ground meat: Add the remaining 1 tablespoon of oil to the skillet, then add the ground pork or chicken. Cook over medium heat, breaking the meat into small pieces until fully cooked and browned.
6. Add aromatics: Stir in the sliced green onions, minced garlic, minced ginger, and dried chili peppers. Cook briefly, stirring a few times to release their fragrant aromas.
7. Add doubanjiang and Sichuan peppercorn: Mix in the doubanjiang paste and ground Sichuan peppercorns, stirring well until the meat is evenly coated and the spices are fragrant.
8. Combine sauce and finish cooking: Re-stir the prepared sauce to make sure the cornstarch hasn’t settled, then pour it into the skillet. Stir constantly as the sauce thickens. Return the cooked eggplant to the skillet and quickly stir to mix everything thoroughly. Remove from heat and serve hot as a flavorful main or side dish.

Notes

• Soaking eggplant in salted water helps remove bitterness and prevents it from absorbing too much oil during cooking.
• Doubanjiang is a spicy fermented bean paste fundamental to Sichuan cuisine; adjust quantity to taste.
• Ground pork can be substituted with ground chicken or omitted for a vegetarian version (adjust oil accordingly).
• For a less spicy dish, reduce or omit dried chili peppers and Sichuan peppercorn.
• Using Chinese eggplants is preferred due to their tender texture and mild flavor, but regular eggplants work as well.

Keywords: Yu Xiang Eggplant, Fish Fragrant Eggplant, Sichuan Eggplant, Chinese Eggplant Recipe, Spicy Eggplant Stir Fry