Yuxiang Eggplant | The Vegan Society

Name: Yuxiang Eggplant | The Vegan Society
Ingredients: 560 ml (19 fl oz/ 2¼ cups) canola (rapeseed) oil; 750 g (1 lb 11 oz) eggplant (aubergine), sliced 4 cm (1½ in) long and 1 cm (½ in) wide; 2 tablespoons soy sauce; 3 tablespoons Chinese black vinegar; 1 tablespoon sugar; 1 tablespoon Chinese cooking wine; ½ teaspoon potato starch or cornflour(cornstarch); 3 garlic cloves, finely chopped; 20 g (¾ oz) piece of fresh ginger, peeled and finely chopped; 50 g (1¾ oz) pickled Sichuan chilli or piri piri, finely chopped; 1 spring onion (scallion), sliced

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This eggplant dish, originally from Sichuan, is hands down the most popular and delicious eggplant dish in Chinese cuisine. Yuxiang is a famous seasoning mixture in Sichuan cuisine - typically...

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Ingredients

560 ml (19 fl oz/ 2¼ cups) canola (rapeseed) oil
750 g (1 lb 11 oz) eggplant (aubergine), sliced 4 cm (1½ in) long and 1 cm (½ in) wide
2 tablespoons soy sauce
3 tablespoons Chinese black vinegar
1 tablespoon sugar
1 tablespoon Chinese cooking wine
½ teaspoon potato starch or cornflour(cornstarch)
3 garlic cloves, finely chopped
20 g (¾ oz) piece of fresh ginger, peeled and finely chopped
50 g (1¾ oz) pickled Sichuan chilli or piri piri, finely chopped
1 spring onion (scallion), sliced