Dad's Eggplant with Garlic Sauce: The Chinese Restaurant Way
A classic Sichuan dish, Yuxiang eggplant or Fish Fragrant Eggplant is so easy to recreate at home with this expert chef’s recipe.
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Cooking tools:
- Wok
- Steamer rack
- Steamer basket
- Pan
- Stove
- Plate
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Spatula
- Spoon
Ingredients
- 22 oz Chinese eggplant
- 2 oz fresh shiitake mushrooms
- 4 mini sweet peppers
- 5 cloves garlic
- 1/2 oz ginger
- 3 pieces scallions
- 5 dried red chilies
- 2 tsp corn oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp vinegar
- 3 tbsp brown sugar
- 1/2 tbsp ground bean sauce
- 2 tsp cornstarch
- 1 tbsp Shaoxing cooking wine
- 4 tbsp water
- 1 tsp sesame oil
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