Sichuan “Yiu Xiang” Eggplant


    Sichuan “Yiu Xiang” Eggplant

    Recipe type: Yield: Serves 4 Prep time: Cook time: Total time:

    This dish, from the Sichuan region of China is a great way to use eggplant up!


    3 Asian Eggplants
    Canola Oil for Deep Frying
    Peanut Oil for Stir Frying
    2 Tsp Cornstarch
    2 Red Chili (sliced)
    2 Tsp Minced Fresh Ginger
    3 Tsp Minced Fresh Garlic
    6 Green Onions (separate white and green, slice thin)
    2 Tbs Chinese Chili Bean Paste
    2 Tsp Dark Soy Sauce
    2 Tsp Rice Wine Vinegar
    1 Tsp Sugar
    1/2 Tsp Sichuan black pepper (optional)
    1 Tsp Salt
    1 Cup Water


    1. 1. Trim the stalks from the eggplant
    2. 2. Cut the eggplant into one-inch cubes
    3. 3. Place the eggplant in a colander and sprinkle with salt to help remove excess liquid
    4. 4. After 20 minutes, heat enough canola oil to deep fry the eggplant in a wok or deep-sided frying pan
    5. 5. Fry the eggplant in batches until it is golden brown and drain on paper towel
    6. 6. Remove the excess canola oil from the wok and add the peanut oil
    7. 7. Turn the heat to medium and add the white parts of the scallion
    8. 8. Saute the scallion for one minute and then add the minced ginger and garlic
    9. 9. Saute for one minute then add the chili paste, the Sichuan black pepper, the soy sauce, the rice wine vinegar, and the sugar
    10. 10. Combine well and then add the 1 cup of water
    11. 11. Combine well and simmer for 2-3 minutes
    12. 12. Combine the corn starch with 2-3 tsp of cold water to form a slurry
    13. 13. Add this to the wok and combine well
    14. 14. Allow to cook for 2-3 minutes until the sauce begins to thicken
    15. 15. Add the eggplant and the red chili and fold in gently to the sauce
    16. 16. Garnish with the green part of the onions and serve over boiled rice

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