Chinnese Eggplant “Yu Xiang” Flavor (Fragrant Eggplant)

Ingredients

• 1 medium (about 450 g) Eggplant
• 2 tbsp Neutral oil
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 1 tbsp Chili paste (or chili flakes)
• 1.5 tbsp Soy sauce
• 1 tbsp Chinkiang black vinegar (or rice vinegar)
• 1 tsp Brown sugar
• 1 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp, sliced Green onion(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into 1-inch chunks. Mince garlic and grate or finely chop ginger. Mix soy sauce, vinegar, brown sugar, cornstarch, and water in a small bowl.

2. 2

   Cook (25 minutes): Heat oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry until browned and tender, 12–15 minutes.

3. 3

   Add garlic, ginger, and chili paste; stir-fry 1–2 minutes until fragrant.

4. 4

   Pour in the sauce mixture and stir until glossy and thickened, 3–5 minutes. Taste and adjust with a little more vinegar or soy if desired.

5. 5

   Serve immediately, topped with green onion if using.