Cuisine Category

Chinese recipes

Special Consideration

Quick recipes

Key Ingredient

Food Category

Seafood recipes

Stir-fried eggplant recipe (yu xiang eggplant)

Created by Yichun Chen

Add a comment

Enlarge text

Rate this recipe

Listen

You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.

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.

Ingredients

500-600g 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

View conversion table

Preparation

Sprinkle 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, quick recipes and our most popular hainanese chicken rice recipe.

Chinese Restaurants

Displaying 10 of 813 Chinese Restaurants.

	Restaurant	Book Online	Suburb
1.	Eastern Garden Chinese Restaurant		Toorak Gardens
2.	Zen		Magill
3.	Greenwood Seafood Restaurant		North Sydney
4.	Harry's Singapore Chilli Crab		Sydney
5.	Dragonfly Theatre & Cabaret Restaurant		Tullamarine
6.	Asian Cafe		City
7.	The Chairman and Yip		City
8.	China Tea Club		Lyneham
9.	Lakeview Restaurant		Tuggeranong
10.	Leong Kitchen		Campbell

View all Chinese restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Cooking feijoada

Feijoada is the national dish of Brazil. When the feijoada is nearly ready be careful not to use a fork or spoon (or in fact any utensils) in the dish, this is said to spoil the flavour and turn the dish sour. If you do need to add water while it is cooking, make sure it is boiling.

Glossary

Jackfruit

Jackfruit (Mit) is a large, green fruit with a tough, knobbly skin which reveals a yellow segmented flesh when opened. It has a taste that is naturally sweet. In Vietnam, the young jackfruit is used like a vegetable in cooking or in salad.