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Yu-Shiang Eggplant is a classic Sichuan dish that combines tender eggplant strips with a savory and slightly spicy sauce. The dish is characterized by its rich aroma from the Pixian bean paste and the balance of sweet, sour, and umami flavors in the sauce. The eggplants are first fried until soft and then simmered with minced pork and a fragrant sauce, creating a dish that's both flavorful and satisfying.
2. The Yu-Shiang sauce formula is provided...
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1. Prepare ingredients: Cut eggplants into long strips, chop green onions, ginger, garlic and small chili peppers.
Cut the eggplants into strips, soak them in salt water for 10 minutes to prevent discoloration, then drain the water thoroughly.
2. Make the Yu-Shiang sauce: Add dark soy sauce, light soy sauce, black vinegar, oyster sauce, sugar, cornstarch and half bowl of water into a bowl, stir well.
Chop ginger, garlic, green onions, and small chili peppers and set aside.
3. Pour proper oil into the wok. When the oil is 70% hot, put eggplant strips in and fry for 2 minutes until the edges turn slightly yellow, then take out and drain the oil.
Mix light soy sauce, dark soy sauce, black vinegar, oyster sauce, sugar, cornstarch, and clean water in a bowl to make the fish fragrant sauce.
4. Leave a little base oil in the wok, add minced pork and stir-fry until it turns pale white.
Heat oil in a pan, fry the eggplant strips until soft and wilted, then take them out for later use.
5. Add white part of green onions, ginger, garlic and small chili peppers, stir-fry until fragrant.
Leave a little base oil in the pan, stir-fry minced pork until it changes color, add Pixian bean paste and stir-fry to bring out the red oil.
6. Put in Pixian bean paste and stir evenly to bring out red oil.
Add ginger, garlic, and chili peppers to stir-fry for fragrance, then pour in the fried eggplants and stir evenly.
7. Add the fried eggplants into the wok.
Pour in the prepared sauce, simmer for 2 minutes on medium heat until the soup thickens, sprinkle with chopped green onions and serve.
8. Pour in the prepared Yu-Shiang sauce, simmer for 1 to 2 minutes until the soup thickens.
9. Dish out and garnish with chopped green onions.
10. Serve hot. The eggplants are tender and tasty, perfect to go with rice.
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Soaking the eggplants in salt water prevents discoloration and reduces oil absorption during frying.
Pixian bean paste is key to achieving the authentic flavor of this dish; substitute with another chili bean paste if unavailable.
Adjust the number of chili peppers based on your spice tolerance.
Can I use another type of eggplant?
Yes, you can use any variety of eggplant, but thinner varieties like Chinese or Japanese eggplants work best for this recipe.
What can I substitute for Pixian bean paste?
You can use another chili bean paste, such as doubanjiang, but the flavor may vary slightly.
How do I prevent the eggplants from becoming too oily?
Soaking the eggplants in salt water before frying helps reduce oil absorption.
Can I make this dish vegetarian?
Yes, you can omit the minced pork and add more vegetables like mushrooms or tofu for a vegetarian version.
How spicy is this dish?
The spice level depends on the amount of chili peppers used; you can adjust it to suit your preference.
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