Yu Xiang Eggplant
Tender eggplants are briefly fried and then braised in a savory, slightly sweet and sour sauce.
The typical Yu-Xiang seasoning provides an intense, full-bodied aroma and makes this vegetarian dish a popular classic of Chinese cuisine.
25
min
7
Ingredients
Level of spiciness
Difficulty level
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Rezept für Yu Xiang Eggplant
Ingredients
For 1–2 servings
- 2 eggplants
- 2 cloves garlic (finely chopped)
- 1 small piece ginger (finely chopped)
- 1–2 spring onions (sliced into rings)
- 2 tbsp vegetable oil
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinkiang vinegar (black rice vinegar)
- 1 tsp sugar
- 100 ml water or vegetable broth
- 1 tsp cornstarch + 2 tbsp water
- (Optional) 1 tsp chili paste or Doubanjiang
Step-by-step
STEP 1
Wash the eggplants and cut them into bite-sized strips or pieces.
STEP 2
Heat oil in a pan or wok and fry the eggplants in batches until soft and lightly browned. Remove and set aside.
STEP 3
Sauté garlic, ginger, and optional chili paste in the same pan briefly until fragrant.
STEP 4
Add light soy sauce, dark soy sauce, vinegar, sugar, and water, and mix well.
STEP 5
Return the eggplants to the pan and gently simmer everything over medium heat for 3–5 minutes.
STEP 6
Mix cornstarch with water, add to the pan, and bring to a quick boil until the sauce thickens slightly.
STEP 7
Sprinkle with spring onions and serve hot.
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