Mouthwatering Yu Xiang Eggplant Stir-fry: A Chewy Delight
Authentic Chinese Restaurant Taste at Home! Chewy Yu Xiang Eggplant Stir-fry
The Yu Xiang Eggplant dish, often found in mala hot pot restaurants or Chinese eateries, is incredibly delicious with its signature chewy texture and irresistible sweet, sour, and spicy flavors. Finding a truly amazing one can be a challenge, but making it at home is surprisingly straightforward! With just a jar of Doubanjiang (spicy bean paste), you can recreate that authentic restaurant taste. Instead of deep-frying, we’ll use cornstarch for a lighter, less greasy finish that’s still wonderfully chewy. Give this recipe a try – it’s perfect as a side dish or a flavorful appetizer!
Main Ingredients- 4-5 large eggplants
- 250g ground pork
- 4 Korean green chilies (Cheongyang peppers)
- 1 stalk white part of leek
- 1/2 carrot
- 3 Tbsp minced garlic
- 1 Tbsp ginger powder
- 3 Tbsp cornstarch
- 2 Tbsp cooking wine (mirin or sake)
- 1/2 Tbsp black pepper
Sauce- 3 Tbsp Doubanjiang (spicy bean paste)
- 1.5 Tbsp oyster sauce
- 1.5 Tbsp vinegar
- 1.5 Tbsp oligosaccharide (or corn syrup/honey)
- 3/4 Tbsp dried kelp powder
- 3 Tbsp Doubanjiang (spicy bean paste)
- 1.5 Tbsp oyster sauce
- 1.5 Tbsp vinegar
- 1.5 Tbsp oligosaccharide (or corn syrup/honey)
- 3/4 Tbsp dried kelp powder
Cooking Instructions
Step 1
Marinate the Pork: Gently pat the ground pork with paper towels to remove any excess moisture. In a bowl, combine the pork with 2 Tbsp of cooking wine and 1/2 Tbsp of black pepper. Mix well to marinate. This step helps to remove any gamey odor and tenderize the meat.
Step 2
Prepare the Eggplant: Wash the eggplants thoroughly and remove the stems. Using a vegetable peeler, create vertical, striped patterns along the skin of the eggplants. (This technique helps the sauce to penetrate better and makes the dish visually appealing.) Then, cut the eggplants into bite-sized cubes, about 1.5-2 cm.
Step 3
Chop Vegetables & Mix Sauce: Finely mince the white part of the leek and the carrot. Remove the seeds from the Korean green chilies and mince them finely. (Adjust the amount of chilies to control the spice level.) In a small bowl, combine all the sauce ingredients (Doubanjiang, oyster sauce, vinegar, oligosaccharide, kelp powder) and stir until the sugar is dissolved to create the sauce. Place the cubed eggplants into a large plastic bag. Add 3 Tbsp of cornstarch and shake the bag well to coat the eggplant pieces evenly with cornstarch. (This coating is key to achieving that signature chewy texture.)
Step 4
Fry the Eggplant: Heat a generous amount of oil in a wok or deep skillet over medium-high heat. (Test the oil temperature by inserting a wooden chopstick; if bubbles form around it, the oil is ready.) Add the cornstarch-coated eggplant cubes to the hot oil. Use chopsticks to gently separate any pieces that stick together and stir-fry until they are golden brown and slightly crispy. Remove the eggplant from the oil and drain on paper towels.
Step 5
Infuse Aromatics: Now for the main stir-fry! In a clean wok or large skillet, add a little oil and sauté the minced leek and minced garlic over low heat until fragrant, creating aromatic leek oil. Be careful not to burn them.
Step 6
Sauté Fragrantly: As the fragrance of the leek and garlic intensifies, it enriches the stir-fry. Continue to sauté slowly over low heat to fully release their aromas without burning.
Step 7
Cook the Pork: Once the leek and garlic are fragrant, add the marinated ground pork and 1 Tbsp of ginger powder to the wok. Increase the heat to high and stir-fry, breaking up any clumps of pork until it’s almost cooked through.
Step 8
Add Sauce (Part 1): When the pork is about 70% cooked, add about one-third of the prepared sauce to the wok. Stir-fry well with the pork. Adding the sauce at this stage allows the flavors to meld into the meat, creating a deeper taste.
Step 9
Combine and Stir-fry (Part 2): Once the pork is fully cooked, add the fried eggplant and the remaining sauce to the wok. Stir-fry quickly to coat everything evenly. Be gentle to avoid breaking the eggplant pieces.
Step 10
Finish Cooking: When all the ingredients are well coated with the sauce, turn off the heat. The key is to stir-fry over high heat for a short time to prevent the eggplant from becoming mushy.
Step 11
Plate and Serve: Arrange the finished Yu Xiang Eggplant Stir-fry attractively on a serving plate. It makes for a delicious meal or a fantastic accompaniment to drinks. It’s best enjoyed immediately while warm!
