YU XIANG EGGPLANT RECIPE RECIPES

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GRILLED CHINESE EGGPLANT WITH YU XIANG SAUCE RECIPE :: THE ...



Grilled Chinese Eggplant with Yu Xiang Sauce Recipe :: The ... image

Spicy, tangy, and savory Sichuan yu xiang sauce fuses with grilled eggplant to form an irresistible dish where each bite seems better than the last.

Provided by Joshua Bousel

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

3 tablespoons white vinegar or rice wine vinegar
2 red Thai bird chilies (or any small hot red chili)
3 tablespoons Chinkiang vinegar
2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon sugar
1 tablespoon soy sauce
1 1/4 teaspoons cornstarch
1 tablespoons canola or vegetable oil
4 scallions, finely chopped
4 teaspoons finely chopped garlic
1 tablespoon minced ginger
2 tablespoons Sichuan chili broad bean paste (Doubanjiang)
4 Chinese eggplants
Kosher salt
1 handful of roughly torn fresh cilantro leaves

Steps:

  • Bring white vinegar to a simmer In a small saucepan over medium-high heat. Place chilies in a small bowl, pour in hot vinegar, and let rest for 5 minutes. Add in Chinkiang vinegar, wine, sugar, and soy sauce. Add in cornstarch and whisk until completely dissolved. Set aside.
  • Heat oil in now empty pan until shimmering. Add in scallions, garlic, and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add in broad bean paste and cook, stirring constantly, for about 30 seconds. Pour in chili sauce and cook, stirring occasionally, until sauce has thickened, 1 to 3 minutes. Set aside.
  • Halve each eggplant and score a crosshatch pattern into the flesh using a paring knife. Season eggplant with salt to taste. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place eggplant halves on cool side of grill, cut side up, cover, and and cook until softened, 10 to 15 minutes. Transfer eggplant to hot side of the grill, cut side down, and cook until well browned and lightly charred, about 2 minutes.
  • Transfer eggplant to a serving dish, spoon on yu xiang sauce, and garnish with cilantro. Serve immediately.

SICHUAN YU XIANG SAUCE RECIPE - 3THANWONG



Sichuan Yu Xiang Sauce Recipe - 3thanWong image

The way this sauce has its tangy sourish flavor comes from the usage of pickled chili pepper. If you do not have access to any Chinese grocery shop, try to substitute the pickled chili with your local fermented pepper instead.

Provided by Ethan Wong

Categories     Condiments    Sauce

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 8

130 g Chili Douban Sauce
50 g Garlic (chopped)
50 g Ginger (chopped)
80 g Pickled Chili Pepper
6 tbsp Black Vinegar (semi-sweetened)
5 tbsp Sugar
8 tbsp Cooking Oil
200 ml Water

Steps:

  • Preparation
  • Cooking

Nutrition Facts : Calories 785 kcal, CarbohydrateContent 51 g, ProteinContent 2 g, FatContent 62 g, SaturatedFatContent 4 g, SodiumContent 326 mg, FiberContent 1 g, SugarContent 33 g, ServingSize 1 serving

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