Yu Xiang Eggplant (, Sichuan Eggplant Stir Fry) Recipe

Xu Xiang eggplant features crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. Recipe https://omnivorescookbook.com/sichuan-eggplant/

Click more to see ingredients

INGREDIENTS

2 (400 g in total) Chinese eggplant or regular eggplant, cut to bite-sized pieces
1 teaspoon salt
2 teaspoons cornstarch (to coat the eggplant)

Sauce
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

Cook
3 tablespoons peanut oil (or vegetable oil)
(Optional) 4 oz (110 g) ground pork (or chicken)
8 to 10 dried Chinese chili peppers
2 green onions, sliced
2 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons doubanjiang
1/4 teaspoon ground Sichuan peppercorn (optional)

Check out more cooking notes at https://omnivorescookbook.com/sichuan-eggplant/

COOKING EQUIPMENT & INGREDIENTS

Sichuan Peppercorns: https://themalamarket.com/products/red-sichuan-pepper-hua-jiao?aff=2

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