Yu Xiang Fish-Fragrant Eggplant
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · vegetarian, vegan, dairy-free
306 cal
6g protein
30g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb Chinese eggplant
- 1 1/4 tbsp doubanjiang (fermented chili bean paste)
- 3 cloves, minced garlic
- 1 inch, minced fresh ginger
- 2, sliced scallions
- 1 1/4 tbsp black rice vinegar
- 1 tbsp sugar
- 3/4 tbsp light soy sauce
- 3/4 tsp cornstarch
- 2 3/4 tbsp neutral oil
Method (tap to check — screen stays awake)
- Cut the eggplant into thick batons and soak in salted water 5 minutes, then pat dry.
- Shallow-fry the eggplant in 3 tbsp oil over medium-high heat for 6 minutes until soft and browned; set aside.
- Whisk vinegar, sugar, soy sauce, cornstarch, and 3 tbsp water into a sauce.
- Add remaining oil and fry the doubanjiang, garlic, and ginger for 1 minute until the oil reddens.
- Return the eggplant and pour in the sauce, tossing 2 minutes until thick and glossy.
- Finish with scallions off the heat.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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