Yu Hsiang Eggplant
Transform your dinner table with the bold flavors of Yu Hsiang Eggplant, a classic dish from Sichuan cuisine that balances savory, spicy, and tangy notes in perfect harmony. Tender Chinese eggplants are salted and stir-fried to golden perfection before being coated in a luscious sauce made with garlic, ginger, doubanjiang (fermented bean paste), soy sauce, and a hint of rice vinegar. The dish is finished with a drizzle of fragrant sesame oil for a delightful depth of flavor. Ready in just 30 minutes, this recipe is a quick and irresistible way to bring authentic Chinese-inspired cooking to your kitchen. Serve this vibrant and aromatic dish with steamed rice or noodles for a satisfying and flavorful meal. Perfect for vegan and vegetarian diners seeking a taste of Sichuan spice!
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Recipe Information
Ingredients
- 2 Chinese eggplants
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 Green onions (scallions)
- 1 tablespoon Doubanjiang (fermented broad bean paste)
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 0.33 cup Water
- 1 teaspoon Sesame oil
Instructions
Cut the Chinese eggplants into long, thin strips (about 3 inches long and 1/2 inch thick). Sprinkle with 1 teaspoon of salt and let them sit in a colander for 15 minutes to draw out excess water and bitterness.
Rinse the salted eggplant under cold water and pat dry with paper towels.
Mince the garlic and fresh ginger. Thinly slice the green onions into small rounds.
In a small bowl, mix the soy sauce, rice vinegar, sugar, and cornstarch with the water to create the sauce. Stir until the sugar and cornstarch are dissolved, and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring frequently, until the pieces are golden brown and tender. Remove the eggplant and set aside.
In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil. Stir in the minced garlic, ginger, and doubanjiang. Cook for 1-2 minutes until the mixture is fragrant.
Return the cooked eggplant to the skillet. Pour in the prepared sauce and stir well to coat the eggplant evenly.
Simmer the mixture for 2-3 minutes, allowing the sauce to thicken and evenly coat the eggplant.
Drizzle the sesame oil over the dish and give it a final stir.
Transfer the Yu Hsiang Eggplant to a serving plate, garnish with sliced green onions, and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
