Yuxiang Eggplant
Chinese Yuxiang eggplant cooks in a sticky garlic sauce resulting in a well-balanced savory side dish that's the perfect combination of sweet and spicy.
Equipment
- Wok , or Heavy-Bottomed Pan
Ingredients
- 3-4 Chinese eggplant, cut into 1-inch pieces
- 1-2 teaspoons kosher salt
- 2½ teaspoons cornstarch, divided
- ¼ cup avocado oil
- 1 teaspoon doubanjiang (bean paste)
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup Arbol chilies, dried, chopped
- ⅓ teaspoon red sichuan peppercorns, slightly crushed
- 3 tablespoons water
- 1 teaspoon soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon Shaoxing wine
- 4 scallions, greens thinly sliced
Instructions
- Cut the eggplant into 1-inch pieces and place them into a mixing bowl. Toss with salt and allow them to sit for 10 minutes.
- Remove the excess moisture from the eggplant using a towel.
- Return the eggplant to the bowl and add 1½ teaspoons of cornstarch; stir until evenly distributed and set it aside.
- Warm the oil in a wok until smoking. Add the reserved eggplant. Cook until they are tender and golden brown. Remove the cooked eggplants using tongs and set them aside.
- Heat the pan over medium-high heat. Then, reduce the heat to medium and add the bean paste; cook until aromatic for 30 seconds. Stir in the garlic, ginger, and dried red chilies and cook for another minute.
- Stir in the water, soy, sauce, and sugar. Simmer for 5 minutes, then add the remaining ½ teaspoon of cornstarch.
- Return the eggplant to the pan. Allow the mixture to simmer. Cook until the sauce thickens and the eggplant softens for about 10 minutes.
- Transfer to a serving dish and garnish with scallions to serve.
Notes
Expert Tips:
- Prepare your wok or stainless steel pan before cooking the eggplant. Do this by heating the pan with oil over medium-high heat to create a beautiful non-stick seal for the eggplant to cook.
- We salt and rinse the eggplant to reduce the bitterness and maintain their shape while cooking.
- Use a Chinese cooking method called 'liu,' which involves frying the eggplant before preparing the sauce for the eggplants to cook in. You want the oil hot enough for the eggplant to fry and not steam or become soggy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 173 kcal | Carbohydrates: 17 g | Protein: 4 g | Fat: 10 g | Sodium: 1459 mg | Fiber: 4 g | Sugar: 7 g
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