AsianMedium
Yu Xiang Eggplant
Yu xiang eggplant is a Sichuan-style stir-fry of tender eggplant in a savory sweet-spicy garlic-chili sauce.
Prep 15minCook 14min2 servings
yu xiang eggplantsichuan eggplantchinese eggplant stir frydoubanjiang eggplantgarlic chili eggplant
Instructions
- 1
Slice eggplant into batons, soak briefly in salted water, and drain.
- 2
Stir-fry eggplant in oil until soft, then set aside.
- 3
Cook garlic, ginger, and doubanjiang until fragrant.
- 4
Add soy sauce, vinegar, and sugar to build the sauce.
- 5
Return eggplant and toss 1-2 minutes until coated.
Tips
Pre-cooking eggplant keeps texture intact in sauce.
Adding vinegar near the end keeps acidity bright.
Nutrition (per serving)
Calories
230
kcal
Protein
4
g
Carbs
20
g
Fat
15
g
Adjust Servings
2servings
→
servings
More Recipes
AsianEasy
Agedashi Tofu
Agedashi tofu features lightly fried tofu cubes in a warm savory dashi-soy broth with a delicate crispy exterior.
Prep 15minCook 12min2 servings
AsianEasy
Aloo Gobi
Aloo Gobi is a dry Indian stir-fry of potatoes and cauliflower cooked with turmeric, cumin, and aromatics.
Prep 15minCook 25min2 servings
AsianEasy
Aloo Methi
Aloo Methi is a dry Indian potato curry with fenugreek leaves and spices, known for its earthy bitterness and comforting texture.
Prep 15minCook 20min3 servings