Recipes

Yu Xiang Eggplant

Serves 4

| Prep Time: 25 mins

| Cook Time: 20 mins

| Total Time: 45 mins

You may need: Silk Road Blend

Discover The Recipe

Alright, folks. Stop searching for plant-based recipes that only disappoint. Our Chinese Yu Xiang Eggplant recipe is a plant-based dish that you don't want to miss out on. Trust me, whether you're an adventurous foodie or just need a break from the usual suspects, this dish is sure to satisfy. It's a classic stir-fry that features eggplant tossed with a homemade sauce that's loaded with garlic, ginger, and a whole lotta umami.

This "yu xiang" sauce is the star of the dish. It's a condiment that hails from the Sichuan region and it's known for its bold, spicy notes. Despite its name translating to "fish fragrance," there's no seafood involved here. It's all about the way the sauce is seasoned, giving it a complexity that's reminiscent of a good fish sauce. And to really take it to the next level, we added our Silk Road Blend. This blend of earthy cumin, spicy cayenne, savory sesame, and numbing Sichuan pepper is what sets this dish apart from the rest.

Give this recipe a try and explore the diverse and rich flavors of Chinese cuisine right from your own kitchen. And if you want to mix things up, throw in some zucchini and mushrooms to add some variety and extra nutrition. Serve it up with a side of cooked rice and you've got yourself a complete meal that's as satisfying as it is delicious. Trust us that you’ll want to use this sauce in other recipes.

Ingredients

1 large eggplant, cut into 1-inch pieces
2 Tbsp cornstarch
2 Tbsp water
1 Tbsp Piquant Post Silk Road Blend
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
2 Tbsp agave syrup
1 Tbsp miso paste
1/2 tsp chili flakes (optional)
3 Tbsp sesame oil
1 Tbsp grated ginger
4 cloves garlic, minced
1 green bell pepper, seeded and sliced
4 green onions, sliced
Salt, to taste
Cooked rice, for serving

Notes

If you prefer a spicier dish, you can increase the amount of chili flakes or add some diced chili peppers to the stir-fry.

If you prefer a thicker sauce, you can increase the amount of cornstarch used in the recipe.

Instructions

Soak cut eggplant 10 min in salt water. Meanwhile, in a small bowl, whisk together cornstarch, water, Piquant Post Silk Road, soy sauce, vinegar, agave syrup, miso paste and chili flakes until smooth. In a wok or large skillet, heat 2 Tbsp of sesame oil over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes until slightly softened and lightly browned. Remove from the wok and set aside.

Add the remaining 1 Tbsp of sesame oil to the wok. Add the grated ginger, minced garlic, and sliced green bell pepper and stir-fry for 2-3 minutes until fragrant.

Add the eggplant back to the wok and stir-fry for an additional 2-3 minutes. Pour the sauce over the eggplant and stir-fry for 1-2 minutes until the sauce has thickened and coated the eggplant and vegetables.

Add the sliced green onions and stir-fry for an additional minute. Season with salt to taste and serve hot with rice.

Alternatives & Substitutions

This recipe can also be made with other vegetables such as zucchini, mushrooms , or carrots.
Looking for more Silk Road Blend recipes? Try our Scallion and Corn Pancakes, Cumin Shrimp with Garlic Rice, or our Spicy Beef Lo Mein or our Chinese Fish Sandwich.
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