Yu Xiang Eggplant
A beloved Sichuan classic featuring silky eggplant pieces draped in a bold, tangy-sweet sauce with a gentle kick. The name translates to fish-fragrant—a clever flavor profile that mimics the savory depth of seafood using pantry staples, balancing sweet, sour, salty, and spicy notes in perfect harmony.
Story
This crowd-pleasing dish from Sichuan province showcases how simple vegetables can become extraordinary with the right sauce. The technique of salting the eggplant first removes bitterness and helps it crisp up nicely in the wok.
Ingredients
Chinese or Japanese eggplant
2 medium (about 1 lb)
ground pork or shrimp
4 oz
vegetable oil
3-4 tablespoons
garlic, minced
4 cloves
ginger, minced
1 tablespoon
scallions, chopped
3 stalks
dried chili flakes
1 teaspoon
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
rice vinegar
1 tablespoon
oyster sauce
1 tablespoon
sugar
1 teaspoon
cornstarch
1 tablespoon
water
1/4 cup
Instructions
1
Prepare the eggplant
Cut the eggplant into strips about 1/2 inch thick and 2 inches long. Sprinkle with 1/2 teaspoon salt and let them sit for 20 minutes—this draws out excess moisture and removes any bitterness. Pat dry with paper towels before cooking.
2
Mix the sauce
In a small bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, oyster sauce, sugar, cornstarch, and water until completely smooth. Set aside within reach of your stove.
3
Cook the protein
Heat 2 tablespoons of oil in a wok over high heat until shimmering. Add the ground pork and stir-fry until nicely browned, about 3 minutes. Remove and set aside.
4
Sear the eggplant
Add another tablespoon of oil to the wok. Arrange eggplant strips in a single layer and let them cook undisturbed for 2 minutes until the bottoms turn golden. Flip and cook another 2 minutes. Transfer to a plate.
5
Build the aromatics
Add a splash more oil if needed. Toss in the garlic, ginger, and chili flakes, stirring for about 30 seconds until fragrant. Add the scallions and give them a quick stir.
6
Combine and finish
Return the pork and eggplant to the wok. Give the sauce a quick stir, then pour it over everything. Toss continuously for 1-2 minutes until the sauce thickens and clings to the eggplant. Serve immediately over steamed rice.
