Yu Xiang Eggplant (Sichuan Spicy Garlic Pork Eggplant)
Yu Xiang Qiezi is a Sichuan-style eggplant stir-fry with ground pork, doubanjiang, black vinegar, and sugar. The eggplant is pre-fried to firm it up so it holds its shape in the sauce, while the pork and doubanjiang create a spicy, aromatic oil base. Soy sauce, vinegar, and sugar layer sweet and sour notes over the heat, producing the characteristic Yu Xiang flavor profile. Garlic and ginger add fragrance, and the eggplant absorbs the sauce deeply so every bite releases a concentrated burst of seasoning.
Adjust Servings
Instructions
- 1
Cut eggplant into batons, soak in salted water 5 minutes, then dry.
- 2
Stir-fry eggplant in oil for 3 minutes and set aside.
- 3
Cook ground pork, then add garlic, ginger, and doubanjiang.
- 4
Add soy sauce, vinegar, and sugar, then return eggplant.
- 5
Toss over high heat for 2 minutes until sauce coats well.
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