Yu Xiang Eggplant (鱼香茄子)

Yu Xiang Eggplant, also known as fish fragrant eggplant, is a renowned Sichuan dish celebrated for its bold flavors. This dish features tender eggplant stir-fried with a savory sauce made from garlic, ginger, soy sauce, and chili bean paste. The harmonious blend of spicy and sweet flavors is complemented by a sprinkle of green onions and a dash of sesame oil. Yu Xiang Eggplant offers an authentic taste of Chinese cuisine, catering to those who appreciate a flavorful balance that invigorates the palate.

Ingredients

• 2 whole Chinese eggplants, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp chili bean paste
• 2 tsp sugar
• 2 tbsp vegetable oil
• 2 tbsp green onions, chopped
• 1 tsp sesame oil

Instructions

1. Heat 2 tablespoons of vegetable oil in a wok over medium heat.
2. Add minced garlic and ginger, stir-fry for 1-2 minutes until fragrant.
3. Add sliced eggplants, soy sauce, chili bean paste, and sugar. Cook for 8-10 minutes until eggplants are tender, stirring occasionally to prevent sticking.
4. Once the eggplants are tender, stir in chopped green onions and sesame oil. Mix well to combine flavors.
5. Serve hot with steamed rice.

Keywords: Dinner, Vegetable Stir-Fry, Bold Flavors, Stir-Fried, Main Course, Sichuan

Spice Rack: Soy Sauce, Chili Bean Paste, Ginger, Garlic

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---