How to make Eggplant Yu Xiang Style -
Deep fried eggplant in a flavourful sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Brinjals (small eggplants), Salt to taste
Cuisine : Chinese
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Main Course Vegetarian recipes like Red Pumpkin Shahi Paneer Mast Mushroom Cheesy Rice Stuffed Peppers Jeera Broccoli
Eggplant Yu Xiang Style Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Eggplant Yu Xiang Style Recipe
Brinjals (small eggplants) 8-10
Salt to taste
Cornflour/ corn starch 3 tablespoons
Oil to deep fry
Sauce
Hoisin sauce 1 tablespoon
Sugar 1/2 teaspoon
Malt vinegar 1 tablespoon
MSG 1/4 teaspoon
Soy sauce 1 1/2 tablespoons
Salt to taste
Cornflour 1 tablespoon
Oil 2 tablespoons
Garlic finely chopped 2-3 cloves
Ginger finely chopped 1 inch piece
Green chillies seeded and slit 2
Spring onions finely chopped 2
Method
Step 1
Pat-dry and quarter the eggplants lengthways. Sprinkle the salt and leave aside for fifteen minutes. Wash, drain well, pat dry with an absorbent paper.
Step 2
Add salt to taste and three tablespoons of cornflour and mix lightly. Heat sufficient oil in a wok or pan and deep-fry the eggplants until they are crisp and light golden.
Step 3
Drain on absorbent paper. To make the sauce blend the hoisin sauce with sugar, vinegar, MSG, soy sauce and salt to taste. Mix one tablespoon of cornflour in one cup of water.
Step 4
Heat two tablespoons oil in a wok, add the garlic, ginger and green chillies and stir-fry briefly. Add the spring onions and continue to stir-fry for a minute more.
Step 5
Add the blended sauce and the seasoning mix and stir in the cornflour mixture. Cook until it starts to thicken. Add the fried eggplant. Toss well and serve hot.
Nutrition Info
Calories : 739 Kcal
Carbohydrates : 27.2 gm
Protein : 6.1 gm
Fat : 66.5 gm
Other : 22.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
