Yu Hsiang Eggplant

May 19, 2023May 19, 20230 1
Chinese Yu Hsiang Eggplant Recipe for a Healthy and Delectable Meal
in Entree

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 eggplants , small japanese cut into chunks
1/2 cup tofu , cut in 2 inch chunks ( optional )
3 green onions , chopped
3 garlic cloves , minced
1 teaspoon sesame oil
1 teaspoon oil
1/2 lb ground pork ( optional )
2 teaspoons chili bean sauce
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water

Nutrision Information

Servings Per Recipe
4
Calories
267
Sugar
9g
Fat
11g
Yu Hsiang Eggplant is a popular Sichuan dish that is often enjoyed as a side dish or main course in China and around the world. The dish is characterized by its sweet and spicy flavor, which is achieved by using a combination of garlic, ginger, chili bean sauce, and sugar. The eggplant is cut into small cubes and baked until tender before being added to the wok and mixed with the other ingredients. This recipe is easy to make and is a great way to incorporate more vegetables into your diet. It can be enjoyed by itself or with a side of steamed rice for a filling and nutritious meal.

Instructions

1.Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2.In a large mixing bowl, toss the eggplant chunks with 1 teaspoon of oil and mix well.
3.Spread the eggplant on the lined baking sheet and place in the oven.
4.Bake for 20 - 25 minutes or until the eggplant is tender and slightly golden in color. Remove from the oven and set aside.
5.In a small mixing bowl, whisk together the cornstarch and water until smooth.
6.Heat 1 teaspoon of oil in a wok or large skillet over medium-high heat. Add the ground pork (if using) and cook for 3 - 4 minutes or until no longer pink.
7.Add the green onions, garlic, chili bean sauce, soy sauce, sugar, salt, and rice vinegar to the wok. Cook for 2 - 3 minutes or until the sauce thickens.
8.Add the sesame oil, tofu (if using) and baked eggplant to the wok. Mix well and let simmer for another 2 - 3 minutes.
9.Drizzle the cornstarch mixture over the eggplant and stir once more. Let cook for 1 - 2 minutes or until the sauce is thick and bubbly. Serve hot with steamed rice.

PROS

Yu Hsiang Eggplant is a healthy meal that is rich in vitamins and minerals.

The eggplant is baked, which makes it lower in fat and calories compared to traditional fried eggplant dishes.

The recipe also includes tofu as an option for added protein.

The dish has a delicious sweet and spicy flavor that is sure to satisfy the taste buds.

CONS

While this dish is fairly healthy, it does contain a moderate amount of sodium and sugar.

The ground pork is also an option for those who are monitoring their cholesterol intake.

HEALTH & BENEFITS

Eggplant is a low-calorie vegetable that is rich in nutrients such as fiber, potassium, and vitamin C.
It has been linked to improved heart health, weight loss, and blood sugar control.
Tofu is an excellent source of plant-based protein and is low in saturated fat. It also contains minerals such as iron, calcium, and magnesium that are important for bone health.
Chili bean sauce contains capsaicin, which has been linked to improved metabolism and weight loss.
Garlic has been shown to have antibacterial and anti-inflammatory properties that can boost the immune system and reduce the risk of certain chronic diseases.

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