yuxiang eggplant

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Eggplant with Garlic Sauce (鱼香茄子)

22 oz Chinese eggplant

oz fresh shiitake mushrooms

mini sweet peppers

garlic

ginger

red chilies

green onion

tbsp light soy sauce

tbsp dark soy sauce

tbsp oyster sauce

tbsp vinegar

brown sugar

0.5 tbsp ground bean sauce

cornstarch

Shaoxing cooking wine

water

tsp sesame oil

Prepare & steam eggplant

We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.

Cut vegetables

While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients. 

Prepare Yuxiang sauce

Next, we’ll prepare our Yuxiang sauce by mixing:

Finish steaming, start cooking

Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.

Plate & garnish

Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

https://www.youtube.com/watch?v=lWJpa0MRHAs&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

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Eggplant with Garlic Sauce (鱼香茄子)

Top 1 yuxiang eggplant recipes from across the web

The most viewed yuxiang eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant with Garlic Sauce (鱼香茄子)

The most viewed yuxiang eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine