Eggplant with Garlic Sauce (Yuxiang Eggplant)

Tutorial video

Ingredients (12)

• 1 lb eggplant, cut into 2‑inch strips
• 4 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 scallions, white and green parts separated, sliced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp chili oil
• 1 tsp sesame oil
• 1 tbsp rice cooking wine
• 1 tsp Shaoxing cooking wine
• 1 tsp chicken bouillon powder

Nutrition (per serving)

Calories

220 kcal

Carbohydrate

15 g

Protein

4 g

Fat

10 g

Fiber

5 g

Sodium

800 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

1 mg

Magnesium

20 mg

Cholesterol

0 mg

Instructions

• Wash the eggplant, trim off the ends and cut into 2‑inch strips
• Place the eggplant strips in a steamer and steam for 5‑7 minutes until just tender
• While the eggplant steams, combine light soy sauce, dark soy sauce, oyster sauce, chili oil, sesame oil, rice wine, Shaoxing wine, and chicken bouillon powder in a bowl to form the sauce
• Heat a wok over medium‑high heat and add a splash of oil
• Add the minced garlic, ginger, and the white parts of the scallions; stir‑fry for 30 seconds until aromatic
• Pour the prepared sauce into the wok and bring to a gentle simmer
• Add the steamed eggplant to the wok, toss to coat evenly, and cook for another 2‑3 minutes so the flavors meld
• Stir in the green parts of the scallions, give a final toss, and transfer to a serving plate
• Serve hot with steamed rice or noodles