Savory and Spicy Yu Xiang Eggplant Stir-Fry
Authentic Chinese Yu Xiang Eggplant Stir-Fry Recipe
Prepare to have your taste buds awakened by this incredibly delicious Yu Xiang Eggplant Stir-Fry! It’s a true rice-lover’s dream, and surprisingly easy to make at home. This recipe is simple yet delivers complex, irresistible flavors.
Ingredients
- 3 eggplants
- A small bunch of scallions (about 1/4 stalk)
- Pork (ground or thinly sliced) – about 100g
- A pinch of black pepper
- 1 Tbsp oyster sauce
- 2 Tbsp fermented bean paste (doubanjiang)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp vinegar
- Slurry: 1 tsp cornstarch + 2 Tbsp warm water
- 1 clove garlic, thinly sliced
- 1/2 red chili, thinly sliced (optional)
- 1 Tbsp chili oil or olive oil
Cooking Instructions
Step 1
Let’s start by preparing the star of our dish: the eggplant. Take 3 eggplants, halve them lengthwise, and then slice them into bite-sized pieces, about 1 to 1.5 cm thick. You can cut them into long strips or half-moons – feel free to shape them as you like.
Step 2
To build that essential aromatic base typical in Chinese cooking, we’ll make scallion oil. Finely chop about 1/4 stalk of scallions. You can use both the white and green parts for maximum flavor.
Step 3
Prepare your pork. If you have ground pork, you’re ready to go. If using thinly sliced pork, mince it finely. Around 100g should be sufficient. Season lightly with a pinch of black pepper.
Step 4
Heat a wok or large pan over medium-low heat. Add the chopped scallions and sliced garlic, stir-frying gently until fragrant and the scallions start to turn slightly golden, creating a fragrant scallion oil. Once aromatic, increase the heat to high and add the prepared pork. Stir-fry until the pork is almost cooked through, then add 1 tablespoon of oyster sauce and continue to stir-fry, coating the pork and adding a layer of umami.
Step 5
Now, add the sliced eggplants to the wok with the pork. Sprinkle a little black pepper over everything and continue to stir-fry. Cook until the eggplant begins to soften slightly.
Step 6
It’s time to mix our delicious Yu Xiang sauce! In a small bowl, combine 2 tablespoons of fermented bean paste (doubanjiang), 2 tablespoons of soy sauce, 2 tablespoons of vinegar, and 2 tablespoons of sugar. Whisk everything together until well combined. You can add a splash of water if you prefer a slightly thinner sauce.
Step 7
This sauce has a fantastic, easy-to-remember ratio: 2:2:2:2 for the key flavor components! It’s the secret to balancing the sweet, sour, salty, and spicy notes. Also, prepare your thickening slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of warm water in a separate small bowl. This will be used later to achieve the perfect sauce consistency.
Step 8
Pour the prepared Yu Xiang sauce over the eggplant and pork mixture in the wok. Reduce the heat to medium and stir-fry, ensuring the sauce coats everything evenly. Allow the sauce to simmer and thicken slightly, clinging to the ingredients.
Step 9
Let’s add the final touches for aroma and a hint of heat. Drizzle 1 tablespoon of chili oil or olive oil around the edges of the pan, letting it sizzle and release its fragrance. Add the thinly sliced red chili (if using) for a gentle spicy kick. Stir everything together for another moment. Gradually pour in the cornstarch slurry while stirring continuously, until the sauce reaches your desired thickened consistency. It’s best to add the slurry little by little to control the thickness.
Step 10
And there you have it – a magnificent Yu Xiang Eggplant Stir-Fry! This dish is wonderful served over hot steamed rice as a topping, or simply as a flavorful side dish. Its irresistible taste truly earns it the nickname ‘rice thief’. Enjoy this delightful and impressive Chinese dish in the comfort of your own home!
