MELANZANA DISH RECIPES

Name: Eggplant with Garlic Sauce (鱼香茄子)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 22 oz Chinese eggplant; 2 oz fresh shiitake mushrooms; 4 mini sweet peppers; 5 cloves garlic; 0.5 oz ginger; 5 dried red chilies; 3 pieces green onion; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp oyster sauce; 2 tbsp vinegar; 3 tbsp brown sugar; 0.5 tbsp ground bean sauce; 2 tsp cornstarch; 1 tbsp Shaoxing cooking wine; 4 tbsp water; 1 tsp sesame oil

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EGGPLANT WITH GARLIC SAUCE (鱼香茄子) - MADE WITH LAU

Eggplant with Garlic Sauce (鱼香茄子) - Made With Lau image

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Provided by Made With Lau

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 17

Ingredients

22 oz Chinese eggplant
2 oz fresh shiitake mushrooms
4 mini sweet peppers
5 cloves garlic
0.5 oz ginger
5 dried red chilies
3 pieces green onion
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp vinegar
3 tbsp brown sugar
0.5 tbsp ground bean sauce
2 tsp cornstarch
1 tbsp Shaoxing cooking wine
4 tbsp water
1 tsp sesame oil

Steps:

We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients.
Next, we’ll prepare our Yuxiang sauce by mixing:
Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

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