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Yuxiang Eggplant
Yuxiang Eggplant, or Fish-Fragrant Eggplant, is a beloved dish from Sichuan cuisine that tantalizes the taste buds with its delightful balance of sweet, sour, and spicy flavors. Despite the name, there is no fish involved; instead, this dish features tender eggplant enveloped in a rich, aromatic sauce that is simply irresistible. Traditionally, this dish showcases the culinary art of Sichuan, known for its bold flavors and diverse use of spices. Enjoy it over steamed rice for a complete meal that will transport you straight to the bustling streets of Chengdu.
Servings: 4
Ingredients
- Sesame oil
- 2 tablespoons
- Eggplant
- 2 medium, cut into strips
- Garlic
- 3 cloves, minced
- Ginger
- 1 inch, grated
- Red chili
- 1, sliced (adjust for spice level)
- Green onions
- 3, chopped (for garnish)
- Water
- 1/2 cup
- Cornstarch
- 1 tablespoon
- Sugar
- 1 tablespoon
- Black vinegar
- 2 tablespoons
- Soy sauce
- 2 tablespoons
Instructions
- In a large wok, heat the sesame oil over medium heat until shimmering.
- Add the eggplant strips to the wok and stir-fry for about 5-7 minutes, or until they are soft and browned, making sure to stir frequently to prevent sticking.
- Once the eggplant is tender, add the minced garlic, grated ginger, and sliced red chili. Stir-fry for another minute until fragrant.
- In a small bowl, combine the soy sauce, black vinegar, sugar, cornstarch, and water. Mix until the cornstarch and sugar are dissolved.
- Pour the sauce over the eggplant in the wok, stirring well to ensure the eggplant is evenly coated.
- Cover the wok and let the eggplant cook in the sauce for about 5 minutes, allowing it to absorb the flavors and the sauce to thicken.
- Before serving, sprinkle the chopped green onions over the top of the dish for a fresh crunch.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 180 • Fat: 8g • Carbs: 22g • Protein: 3g • Sodium: 600mg • Sugar: 4g
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