Yuxiang Eggplant
Yuxiang Eggplant, also known as Fish-Fragrant Eggplant, is a popular Sichuan dish. Despite its name, it doesn't contain any fish. Instead, the name refers to the sweet, sour, and spicy sauce used in the dish.
Ingredients - Serves 4
- Sesame oil - 1 tablespoon
- Red chili - 1, chopped
- Green onions - 2, chopped
- Water - 1/4 cup
- Cornstarch - 1 tablespoon
- Sugar - 1 tablespoon
- Black vinegar - 1 tablespoon
- Soy sauce - 2 tablespoons
- Ginger - 1 inch piece, minced
- Garlic - 3 cloves, minced
- Eggplant - 2 large, cut into strips
Let's Get Started
- Heat the sesame oil in a wok over medium heat.
- Add the eggplant strips and stir-fry until they are soft and browned.
- Add the garlic, ginger, and red chili and stir-fry for another minute.
- In a small bowl, mix together the soy sauce, black vinegar, sugar, cornstarch, and water.
- Pour the sauce over the eggplant and stir well to coat.
- Cover the wok and let the eggplant cook in the sauce for about 5 minutes, until it is tender and the sauce has thickened.
- Sprinkle the chopped green onions over the top of the dish before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 200
- Fat: 10g
- Carbs: 20g
- Protein: 5g
- Sodium: 500mg
- Sugar: 10g
