Pairs well with Eggplant with Garlic Sauce (Yuohan Ketzi)
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Eggplant with Garlic Sauce (Yuohan Ketzi)
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A healthier and less oily version of the popular Chinese dish, featuring steamed eggplants mixed with a flavorful garlic sauce.
00:25:00 total
Serves 4
medium
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Ingredients
- Chinese eggplants - watch the video to see (chopped)
- Shiitake mushrooms - watch the video to see
- Mini sweet peppers - watch the video to see
- Garlic - watch the video to see
- Ginger - watch the video to see
- Green onion - watch the video to see
- Dried red chilies - watch the video to see
- Light soy sauce - watch the video to see
- Dark soy sauce - watch the video to see
- Oyster sauce - watch the video to see
- Vinegar - watch the video to see
- Brown sugar - watch the video to see
- Ground bean sauce - watch the video to see
- Cornstarch - watch the video to see
- Water - watch the video to see
- Shaoxing wine - watch the video to see
- Sesame oil - watch the video to see (for drizzling)
Instructions
- Steam Eggplants: Steam the chopped Chinese eggplants for 15 minutes.
- Prepare Ingredients: Cut the shiitake mushrooms, mini sweet peppers, garlic, ginger, green onion, and dried red chilies.
- Prepare Yuhering Sauce: Mix light soy sauce, dark soy sauce, oyster sauce, vinegar, brown sugar, ground bean sauce, cornstarch, water, and Shaoxing wine.
- Cook in Stages: Stir-fry the prepared ingredients for about a minute, then pour in the sauce and let it cook until boiling.
- Add Eggplants: Add the steamed eggplants and mix them with the sauce for 60 to 90 seconds.
- Final Touch: Drizzle with a little sesame oil and garnish with green onions.
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