Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (51)

Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 9%
CARBS 36G41% OF CAL
7G FIBER21G SUGAR8G OTHER
FAT 21G55% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Yu Xiang eggplant features crispy fried eggplant coated in a sweet, sour, savory, and slightly spicy Sichuan sauce with ground pork. A restaurant-quality dish that converts eggplant skeptics with its addictive sticky glaze.

mainchinesestir fryporkdairy free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 2 Chinese eggplant (, cut to bite-sized pieces (or regular eggplant) (*Footnote 1))
  • 1 teaspoon salt
  • 2 teaspoons cornstarch ((to coat the eggplant))
  • 2 tablespoons Chinkiang vinegar
  • 1 1/2 tablespoons light soy sauce ((or soy sauce))
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 2 tablespoons sugar
  • 1/4 cup chicken stock ((or vegetable stock))
  • 2 teaspoons cornstarch
  • 3 tablespoons peanut oil ((or vegetable oil))
  • 4 oz ground pork ((or chicken) (*Footnote 2) (Optional))
  • 2 green onions (, sliced)
  • 2 cloves garlic (, minced)
  • 1 tablespoon ginger (, minced)
  • 8 to 10 dried Chinese chili peppers
  • 2 teaspoons doubanjiang
  • 1/4 teaspoon ground Sichuan peppercorn ((Optional))
PREP
20M
SODIUM
2222MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.