Yu xiang eggplant: the secret recipe that will make your taste buds dance

Indulge in the tantalizing flavors of Sichuan cuisine with our exquisite eggplant with yu xiang sauce recipe. This delectable dish combines the tender texture of eggplant with the aromatic and spicy yu xiang sauce, creating a culinary masterpiece that will tantalize your taste buds.

Ingredients:

For the Eggplant:

• 2 large eggplants, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil

For the Yu Xiang Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon fermented black beans, chopped
• 2 tablespoons fermented chili paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon brown sugar
• 1/2 cup chicken broth or vegetable broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions:

1. Prepare the Eggplant: In a bowl, toss the eggplant cubes with cornstarch. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes. Remove the eggplant from the skillet and set aside.

2. Make the Yu Xiang Sauce: In the same skillet, heat the vegetable oil over medium heat. Add the garlic, ginger, black beans, and chili paste. Cook, stirring constantly, until fragrant, about 1 minute.

3. Add the Seasonings: Stir in the soy sauce, rice wine, brown sugar, and chicken broth. Bring the sauce to a simmer and cook until slightly thickened, about 2-3 minutes.

4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the sauce and cook, stirring constantly, until the sauce thickens, about 1 minute.

5. Combine the Eggplant and Sauce: Return the eggplant to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes, or until the eggplant is heated through.

6. Garnish and Serve: Transfer the eggplant with yu xiang sauce to a serving dish. Garnish with chopped green onions and serve immediately with steamed rice or noodles.

Tips:

• For a spicier dish, use more fermented chili paste.
• If you don’t have fermented black beans, you can substitute with black soybeans.
• Add a splash of sesame oil to the sauce for extra flavor.
• Serve the eggplant with yu xiang sauce with your favorite side dishes, such as steamed rice, noodles, or stir-fried vegetables.

Variations:

• Add Ground Pork: Stir in some ground pork to the skillet before adding the eggplant.
• Use Different Vegetables: Experiment with other vegetables, such as bell peppers, carrots, or zucchini.
• Make it Vegan: Replace the ground pork with tofu and use vegetable broth instead of chicken broth.

Benefits of Eggplant with Yu Xiang Sauce:

• Eggplant is a good source of fiber, vitamins, and minerals.
• Yu xiang sauce is rich in antioxidants and anti-inflammatory compounds.
• This dish can help lower cholesterol and blood pressure.
• It is a delicious and nutritious meal option.

Key Points:

Our eggplant with yu xiang sauce recipe is a culinary delight that combines the flavors of Sichuan cuisine with the health benefits of eggplant. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress your taste buds and nourish your body. So, gather your ingredients and embark on a culinary journey that will leave you craving for more.

Questions You May Have

1. Can I use frozen eggplant for this recipe?

Yes, you can use frozen eggplant. Thaw it completely before cutting and cooking it.

2. What can I serve with eggplant with yu xiang sauce?

This dish can be served with steamed rice, noodles, stir-fried vegetables, or soup.

3. How long will eggplant with yu xiang sauce keep in the refrigerator?

Leftover eggplant with yu xiang sauce can be stored in an airtight container in the refrigerator for up to 3 days.