Chinese Yu Xiang Eggplant

  • PrepTime: 5 Mins
  • CookTime: 15 Mins
  • TotalTime: 20 Mins


  1. 2 Asian long eggplants
  2. 3 pickled red pepper , or replace with fresh Thai red peppers, finely chopped
  3. 1 tbsp. broad bean paste , Doubanjiang
  4. 2 garlic cloves , chopped
  5. 1 tbsp. chopped ginger
  6. 2 green onions , white part and green part separately chopped
  7. coriander for decoration
  8. 2 tbsp. vegetable cooking oil
  9. 1 tsp. salt for soaking
  10. Stir fry sauce

  11. 1 tbsp. light soy sauce
  12. 1 tbsp. black vinegar
  13. 1 tbsp. cooking wine
  14. 2 tsp. cornstarch
  15. 1 tsp. sugar
  16. 1 tbsp. water
  17. Salt as needed


  1. Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain.
  2. Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
  3. Heat up 2 tablespoons of oil in wok (comparing with other ingredients, eggplants need more oil) until you can see the waves.
  4. Add eggplants in and stir-fry until soft. Firstly the eggplants will absorb almost all the oils in the wok and then return some back after 2 or 3 minutes.
  5. Move the eggplants out or to one side of the wok; add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma. Add doubanjiang to continue cooking for 1 minute for red oil. Then mix all the content in wok.
  6. Stir in the sauce. Mix well and make sure the eggplants are well coated.
  7. Move from wok, sprinkle chopped green onion and coriander leaves.