Yu Hsiang Eggplant (Aubergine)

May 19, 2023May 19, 20230 12
Delicious Yu Hsiang Eggplant recipe for a spicy and savory dinner
in Entree

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb eggplant , cut in bite size chunks
1 cup vegetable oil
1/4 cup sliced canned bamboo shoot
chinese tree ear mushroom , shredded
2 -3 sliced water chestnuts ( or , better , substitute fresh jicama )
2 scallions , cut in 2 inch pieces
1 teaspoon fresh ginger
2 -3 teaspoons garlic
1/2 cup chicken stock ( canned is OK )
1 teaspoon dark soy sauce
1/2 teaspoon sugar ( to taste )
1 teaspoon vinegar
1/2 teaspoon szechuan hot bean sauce
chinese hot oil ( optional ) or Tabasco sauce ( optional )
1 teaspoon cold water
1 teaspoon cornstarch , in the water
3 -4 drops sesame oil

Nutrision Information

Servings Per Recipe
4
Calories
250
Sugar
8g
Fat
20g
Yu Hsiang Eggplant (Aubergine) is a classic Sichuan dish that combines the sweet, sour, spicy, and savory flavors that are characteristic of the region's cuisine. The dish is named after a flavor profile (yu hsiang) that typically includes the combination of garlic, ginger, scallions, vinegar, soy sauce, sugar, and chili paste. While the original recipe calls for ground pork, this version is vegetarian-friendly and features eggplant as the main ingredient. The eggplant is cooked until crispy on the outside and tender on the inside, and then coated in a spicy and savory sauce that is both fragrant and addictive. This dish is perfect to serve hot with steamed rice and a side of stir-fried vegetables.

Instructions

1.Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the eggplant and fry until golden brown, stirring occasionally to ensure even cooking.
2.Remove the eggplant from the pan and set aside on paper towels to drain excess oil.
3.In the same pan, stir-fry the garlic, ginger, scallions, bamboo shoot, and tree ear mushrooms for 1-2 minutes until fragrant.
4.Add the water chestnuts, chicken stock, dark soy sauce, sugar, vinegar, szechuan hot bean sauce, and hot oil (if using) to the pan and bring to a simmer.
5.Add the eggplant back into the pan and stir-fry for another 1-2 minutes until the sauce has thickened.
6.In a small bowl, mix the cornstarch and cold water together and add to the pan, stirring constantly until the sauce has thickened even more.
7.Add a few drops of sesame oil and give the dish one final stir. Serve hot with steamed rice.

PROS

This Yu Hsiang Eggplant recipe is a flavorful and spicy dish that is perfect for a cozy dinner at home.
Eggplant is a healthy and low-calorie vegetable that is rich in fiber and antioxidants.
This dish is also easy to make and adaptable to different dietary restrictions (vegetarian, vegan, gluten-free).

CONS

While eggplant itself is healthy, this dish is fried in vegetable oil and may contain high levels of sodium and sugar, depending on the brand of sauces used.
As with any spicy dish, proceed with caution if you have a sensitive stomach or esophageal issues.

HEALTH & BENEFITS

Eggplant is a nutrient-dense vegetable that is rich in fiber, antioxidants, vitamins, and minerals. It has been linked to improving digestive health, reducing inflammation, and promoting heart health. The garlic and ginger in this recipe are also known for their immune-boosting and anti-inflammatory properties.

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