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Yu Xiang Eggplant Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/yu-xiang-eggplant-recipe/