fish-flavored eggplant recipe

How to Make Yu-Shiang Eggplant: A Complete Guide

Yu-Shiang Eggplant, a beloved Sichuan dish, tantalizes taste buds with its perfect blend of sweet, sour, and spicy flavors. Here’s a simple yet authentic recipe to recreate this restaurant favorite at home.

Ingredients: 2 long Chinese eggplants (or 1 large round one), 2 tbsp oil, 100g ground pork (optional), 3 cloves garlic (minced), 1 tbsp ginger (minced), 2-3 dried chilies (sliced), 1 tbsp fermented broad bean paste (doubianjiang), 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tbsp starch, and green onions for garnish.

Steps:

1. Prep the Eggplant: Cut eggplants into 3cm sticks, soak in salted water for 10 minutes to remove bitterness, then pat dry.

2. Fry the Eggplant: Heat oil in a wok, stir-fry eggplant over medium heat until golden and tender (about 5-7 minutes). Set aside.

3. Make the Sauce: In a small bowl, mix soy sauce, vinegar, sugar, starch, and 4 tbsp water.

4. Stir-Fry: Add a little oil to the wok, sauté garlic, ginger, and chilies until fragrant. Stir in doubianjiang and ground pork (if using) until cooked.

5. Combine: Return eggplant to the wok, pour in the sauce, and toss quickly until evenly coated. Cook for 1 minute until thickened.

6. Garnish: Sprinkle with chopped green onions and serve hot with steamed rice.

Tips: For a vegetarian version, skip the pork and add extra vegetables like bell peppers. Adjust spice levels by controlling the chili and doubianjiang. Enjoy this umami-rich dish that’s sure to impress!