Steamed Eggplant with Garlic Sauce (Yuxiang Eggplant)

Tutorial video

Ingredients (18)

• 2 medium eggplants (about 500 g)
• 200 g ground pork
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, white parts only, minced
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon chicken bouillon powder
• 1 teaspoon sesame oil
• 1 tablespoon rice cooking wine
• 1 tablespoon Shaoxing cooking wine
• 1 tablespoon oyster sauce
• 1 teaspoon chili oil
• 1 teaspoon hoisin sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 teaspoons sugar
• 2 teaspoons vegetable oil
• Salt and pepper to taste

Nutrition (per serving)

Calories

440 kcal

Carbohydrate

22 g

Protein

26 g

Fat

20 g

Fiber

5 g

Sodium

820 mg

Calcium

55 mg

Potassium

820 mg

Iron

2 mg

Zinc

2 mg

Magnesium

30 mg

Cholesterol

60 mg

Instructions

• Slice the eggplants lengthwise into 2‑inch thick strips and set aside.
• Place the eggplant strips on a steaming rack and steam for about 8‑10 minutes until just tender, then remove and let cool.
• Finely mince the garlic, ginger, and white parts of the green onions; set aside as aromatics.
• Heat the vegetable oil in a wok over medium heat, add the ground pork and stir‑fry until browned and crumbly.
• Add the minced garlic, ginger, and green onion whites to the pork and stir‑fry for another minute until fragrant.
• Stir in the light soy sauce, dark soy sauce, chicken bouillon, rice wine, Shaoxing wine, oyster sauce, hoisin sauce, chili oil, sugar, and a pinch of salt and pepper; cook for 1‑2 minutes to combine.
• Pour the cornstarch slurry into the wok, stirring quickly to thicken the sauce to a glossy coating.
• Arrange the steamed eggplant strips on a serving plate, spoon the hot pork sauce evenly over them, and drizzle a few drops of sesame oil on top.
• Serve immediately, optionally garnished with the green onion green tops.