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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Rinse the salted eggplant under cold water and pat dry with paper towels.

Step 3

Mince the garlic and fresh ginger. Thinly slice the green onions into small rounds.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the cooked eggplant to the skillet. Pour in the prepared sauce and stir well to coat the eggplant evenly.

Step 8

Simmer the mixture for 2-3 minutes, allowing the sauce to thicken and evenly coat the eggplant.

Step 9

Drizzle the sesame oil over the dish and give it a final stir.

Step 10

Transfer the Yu Hsiang Eggplant to a serving plate, garnish with sliced green onions, and serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	456.2 grams (456.2g)

Amount per serving	% Daily Value*
Calories	720

Total Fat 67.80g	87%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 39.50g
Cholesterol 0mg	0%
Sodium 3750mg	163%
Total Carbohydrate 30.90g	11%
Dietary Fiber 8.40g	30%
Total Sugars 13.20g
Protein 6.90g	14%

Vitamin D 0IU	0%
Calcium 82mg	6%
Iron 2mg	11%
Potassium 721mg	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.

Source of Calories

Fat: 80.1%

Protein: 3.6%

Carbs: 16.2%