Pairs well with Eggplant with Garlic Sauce
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Eggplant with Garlic Sauce
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A gourmet meal featuring steamed eggplant topped with a rich garlic sauce, enhanced with the flavors of minced pork and a variety of seasonings. This recipe showcases a Chinese chef's take on preparing Western eggplant with an iconic Yuxiang sauce.
00:45:00 total
Serves 4
medium
Vegetable Highlight
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Ingredients
- eggplant - watch the video to see
- water - watch the video to see (for soaking and sauce)
- vinegar - watch the video to see (for soaking)
- bell pepper - watch the video to see (diced)
- green onions - watch the video to see (diced)
- small chilies - watch the video to see (diced)
- ginger - watch the video to see (minced)
- garlic - watch the video to see (minced)
- pork - watch the video to see (minced)
- cornstarch - watch the video to see (for marinating pork and slurry)
- light soy sauce - watch the video to see (for marinating pork and sauce)
- oyster sauce - watch the video to see
- dark soy sauce - watch the video to see
- rice vinegar - watch the video to see
- sugar - watch the video to see
- cooking wine - watch the video to see
- sesame oil - watch the video to see
Instructions
- Prepare Eggplant: Peel and cut the eggplant, then soak in a water and vinegar solution. Drain and cut into smaller pieces before steaming.
- Prepare Vegetables and Pork: Dice bell pepper, green onions, and small chilies. Mince ginger and garlic. Mince pork and marinate with cornstarch, water, and light soy sauce.
- Make Yuxiang Sauce: Combine light soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, and water to create the Yuxiang sauce.
- Cook Pork and Vegetables: Heat oil in a wok, add the pork, chilies, garlic, ginger, and green onions. Add a splash of cooking wine and continue to stir-fry.
- Combine and Finish: After adding the Yuxiang sauce and bell peppers, thicken with a cornstarch and water slurry. Finish with some sesame oil and pour the sauce over the steamed eggplant.
