Eggplant with Garlic Sauce (Yuxiang Eggplant)
Making Eggplant with Garlic Sauce is a straightforward process. Start by cutting fresh eggplant into long strips and marinating them with salt for a while. This not only removes the eggplant's bitterness but also adds crispiness. Next, evenly coat the eggplant with a thin layer of cornstarch, ensuring a crispy and delightful fried texture. The end result is a vibrant dish of Eggplant with Garlic Sauce with an alluring aroma and delicious taste.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 2 large eggplants (1 lb / 453g cut eggplant into long sticks)
  • 1 tsp (6g) salt
  • 3 tbsp (30g) cornstarch
  • 4 oz (113g) ground pork
  • 1 tbsp (15g) chili bean paste (Doubanjiang)
  • 3 chili peppers (minced)
  • 6 garlic cloves (minced)
  • 1/2 tsp (1g) ginger (minced)
  • 2 green onions (chopped)
  • 1 cup (225g) vegetable oil
    • Sauce:
  • 1 tbsp (16g) light soy sauce
  • 2 tbsp (28g) rice vinegar
  • 1 tbsp (15g) Shaoxing wine
  • 2 tbsp (25g) sugar
  • 1/2 cup (118g) vegetable broth (or water)
  • 1 tbsp (10g) cornstarch
Instructions
  1. Place eggplant strips in a large bowl, add water to soak. Add 1 teaspoon (6 grams) of salt, stir well, and soak the eggplant strips for 10 minutes. Rinse the eggplant strips with cold water, drain excess water, and pat them dry.
  2. Coat the eggplant with a dusting of 3 tablespoons (30g) cornstarch, gently mixing it by hand until every piece is uniformly covered with a delicate layer of the starch.
  3. In a small bowl, whisk together the sauce ingredients to create the sauce. Set aside.
  4. In a skillet, heat 1 cup (225 grams) of vegetable oil over medium-high heat to 350°F (180°C). Fry the eggplant strips, flipping them to ensure even heating, typically taking about 2 minutes.
  5. Use a slotted spoon to remove the fried eggplant sticks from the oil and transfer them to a plate. Continue cooking the remaining batches using the same method.
  6. In the skillet, reserve 1 tablespoon (13 grams) of oil, heat it over medium-high heat, add minced pork, and stir-fry for 2 minutes.
  7. Add chili, garlic, ginger, and green onions. Stir-fry for about 30 seconds or until fragrant. Add the chili bean paste and continue to stir-fry until the oil turns red.
  8. Pour the sauce into the skillet and bring it to a boil. Return the fried eggplant to the skillet, stir-fry to coat the eggplant evenly with the sauce. Stir-fry for 1 to 2 minutes or until the sauce thickens.
  9. Serve the eggplant with garlic sauce over cooked white rice.