fish-flavored eggplant casserole

How to Make Yu-Shiang Eggplant Casserole: A Step-by-Step Guide

Yu-Shiang Eggplant Casserole, a beloved Sichuan dish, balances sweet, sour, and spicy flavors with tender eggplant. Here’s a simple recipe to recreate it at home.

Ingredients: 2 long eggplants (cut into 2-inch strips), 200g ground pork (optional), 3 cloves garlic (minced), 1 tbsp ginger (minced), 2 dried chilies, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp black vinegar, 1 tbsp starch, and vegetable oil for frying.

Steps:

1. Prep the eggplant: Soak eggplant strips in salted water for 10 minutes to remove bitterness, then pat dry.

2. Fry the eggplant: Deep-fry until golden, then drain excess oil.

3. Make the sauce: Mix soy sauce, sugar, black vinegar, and starch with 2 tbsp water.

4. Stir-fry: Heat oil in a wok, sauté garlic, ginger, and chilies until fragrant. Add ground pork if using, cook until browned.

5. Combine: Toss fried eggplant in the wok, pour the sauce over, and stir-fry for 2 minutes.

6. Simmer: Transfer to a clay pot, bring to a simmer, and cook for 1 minute. Garnish with scallions before serving.

Tip: For a vegetarian version, skip the pork and add extra mushrooms for umami. Serve hot with rice to enjoy the rich, savory flavors!