This classic Yang Chow dish transforms tender Japanese eggplant into a flavorful centerpiece. The eggplant is quickly fried until golden, then tossed in a savory, spicy sauce featuring garlic, ginger, and chile oil. The addition of shredded bamboo shoots and ground pork provides a wonderful contrast in texture and umami depth. The sauce is balanced with soy, vinegar, and a touch of sweetness, thickened slightly to cling to the vegetables. It&# 226;ÂÂs a vibrant, home-style Chinese meal that pairs perfectly with steamed rice. Ideal for weeknight dinners or when you crave bold, aromatic flavors without excessive complexity.
Yang Chow Eggplant In Hot Spicy Garlic Sauce
Description
This classic Yang Chow dish transforms tender Japanese eggplant into a flavorful centerpiece. The eggplant is quickly fried until golden, then tossed in a savory, spicy sauce featuring garlic, ginger, and chile oil. The addition of shredded bamboo shoots and ground pork provides a wonderful contrast in texture and umami depth. The sauce is balanced with soy, vinegar, and a touch of sweetness, thickened slightly to cling to the vegetables. It's a vibrant, home-style Chinese meal that pairs perfectly with steamed rice. Ideal for weeknight dinners or when you crave bold, aromatic flavors without excessive complexity.Ingredients
Directions
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Cut the peeled Japanese eggplant into 3x1-inch pieces.
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Heat about 1/2 cup vegetable oil in a skillet over medium-high heat.
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Add the eggplant pieces to the hot oil.
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Fry for 2 to 3 minutes until golden brown on all sides.
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Remove the fried eggplant from the pan and drain on paper towels.
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In a wok or large skillet, combine 1 teaspoon vegetable oil, minced ginger, and minced garlic.
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Heat the oil mixture until fragrant and hot.
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Add the ground pork (or chicken), shredded bamboo shoots, cooking wine, chicken broth, soy sauce, sugar, vinegar, and chile oil.
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Cook and stir constantly until the sauce begins to boil.
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Return the fried eggplant to the wok and toss gently to coat well in the sauce.
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Bring the mixture back to a boil and cook for 30 seconds longer.
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In a small bowl, mix the cornstarch with water to create a smooth slurry.
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Stir the cornstarch slurry into the sauce mixture in the wok.
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Cook for another 30 seconds until the sauce thickens.
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Turn off the heat.
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Stir in the minced green onions and sesame oil.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 56.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 6.8g28%
- Sugars 7.9g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegetarian version, omit the pork and use vegetable broth instead of chicken broth. You can also add mushrooms for extra texture.
Ensure the eggplant is patted dry before frying to prevent oil splatter and ensure a good crisp.
Adjust the amount of chile oil to suit your preferred level of spiciness.
This dish is best served immediately while hot and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a pan to maintain texture.
