YU'S CHINESE RECIPES
SICHUAN YU XIANG SAUCE RECIPE - 3THANWONG
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
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
EGGPLANT WITH GARLIC SAUCE (????) | MADE WITH LAU
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
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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