Stir-fried eggplant recipe (yu xiang eggplant)
- Cuisine: Chinese
- Prep Time: 10 min(s)
- Cook Time: 10 min(s)
- Serves 4
Stir-fried eggplant is cooked here with chilli, garlic and ginger with hot, salty and sweet results.
Ingredients500-600g eggplant, cut into 5cm x 2cm strips
1 cup oil, plus 2 tbsp extra
1 1/2 tbsp chilli paste
30g fresh ginger, finely chopped
30g garlic, finely chopped
50g shallots (2 pieces), finely chopped
1/4 cup stock
1 tsp dark soy sauce
1 tbsp cooking wine
2 tbsp sugar
1 tbsp cornflour (dissolved in 2 tbsp of water)
2 tbsp Chinese brown vinegar
PreparationSprinkle the eggplant with 1/2 teaspoon of salt and set aside.
Heat 1 cup of oil in a wok until smoking point. Add the eggplant and deep-fry for 3-4 minutes or until golden. Remove from oil, drain on paper towel and set aside.
Heat 2 tablespoons of oil in a wok, add the chilli paste and stir-fry for 30 seconds. Add the ginger, garlic and shallots and stir-fry until fragrant.
Add the eggplant, stock, soy sauce, cooking wine, sugar and a pinch of salt. Mix well and cook for 5-8 minutes.
Stir in the cornflour and vinegar. Transfer the eggplant to a serving plate and serve hot.
If you enjoyed this Stir-fried eggplant recipe (yu xiang eggplant) then browse more Chinese recipes, seafood recipes, mandarin radio recipes, quick recipes and our most popular hainanese chicken rice recipe.
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