Sichuan Yu Xiang Eggplant Recipe

Cooking Directions

• STEP 1.Cut the eggplant into bite-sized pieces and soak them in salted water for 10 minutes.
• STEP 2.In a wok or skillet, heat oil and add garlic, ginger, and chili bean paste.
• STEP 3.Add the eggplant and stir-fry until it becomes soft and cooked through.
• STEP 4.Season with soy sauce, vinegar, sugar, and salt.
• STEP 5.Garnish with green onions and serve hot with steamed rice.

Cooking Tips

• Soaking the eggplant in salted water helps to remove any bitterness.
• You can adjust the spiciness by adding more or less chili bean paste.
• Make sure to cook the eggplant until it is soft and tender.

Storage and Serving

• Serve the Sichuan Yu Xiang Eggplant as a side dish or main course with steamed rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop before serving.