Yuxiang – “fish fragrance” – is a classic flavour profile of Sichuan cooking that, despite the name, contains no fish. It comes from how fish dishes are seasoned.
Soft eggplant meets a sweet-sour-spicy sauce of doubanjiang, garlic, ginger and vinegar – an aromatic, fully plant-based dish.
Servings2
Time30 min
LevelEasy
Ingredients
Eggplant★500 g
Doubanjiang (bean paste)★1 tbsp
Garlic, ginger, spring onion★some of each
Rice vinegar & sugar★1 tbsp each
Soy sauce1 tbsp
Cornstarch1 tsp
Vegetable oilfor frying
★ = available authentic in the Asia Boutique
Preparation
1
Cut the eggplant into batons and fry or sear briefly.
2
Toast garlic, ginger and doubanjiang in oil.
3
Mix vinegar, sugar and soy sauce into a sauce, add it.
4
Return the eggplant and toss.
5
Thicken with the starch slurry, serve with spring onion.
Make it original
Doubanjiang and rice vinegar for yuxiang eggplant are in the Asia Boutique.
