Yu Xiang Eggplant in Spicy Garlic Sauce
Meltingly soft eggplant pieces are bathed in the iconic Sichuan "fish-fragrant" sauce, a tantalizing sweet-sour-spicy-savory symphony built from doubanjiang, garlic, ginger, and black vinegar. Despite the name, there is no fish involved, just an intoxicating aroma that fills the kitchen and makes rice disappear.
Ingredients
- 1 lb Chinese eggplant (about 3), cut into 2-inch batons
- 2 tablespoons doubanjiang (Pixian chili bean paste)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
+ 10 more ingredients
Instructions
Cut eggplant into batons about 2 inches long and 3/4 inch thick. Soak in salted water for 5 minutes to prevent browning, then drain and pat dry.
Mix the sauce: combine soy sauce, black vinegar, sugar, Shaoxing wine, and cornstarch slurry in a small bowl. Set aside.
Heat 2 tablespoons oil in a wok over high heat. Add eggplant pieces and stir-fry for 3-4 minutes until softened and lightly charred. Add the water, cover, and steam for 2 minutes until fully tender. Remove eggplant and set aside.
Add remaining oil to the wok. If using ground pork, stir-fry until browned and crumbly, about 2 minutes.
Push everything to the side and add doubanjiang to the oil. Fry for 30 seconds until the oil turns red and fragrant. Add garlic, ginger, and scallion whites, stir-frying for 20 seconds.
Return eggplant to the wok. Pour the sauce mixture over everything and toss together for 60 seconds until the sauce thickens and glazes the eggplant.
Finish with sesame oil and scallion greens. Serve over steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI