Yu Xiang Qiezi - 鱼香 茄子
eggplant with garlic sauce

400 gr aubergine/eggplant (long thin purple)
1/2 tsp salt
1 1/2 tbsp oil
50 gr minced pork
2 tbsp chili garlic sauce
5 cloves of garlic
5 cm jahe
2 spring onions

Ingredients sauce:
1 1/2 tbsp black rice vinegar
1 1/2 tbsp Shaoxing rice wine
1/2 tbsp dark soy sauce
1 tbsp palm sugar
1 1/2 tbsp cornstarch
4 tbsp water
1 tsp sesame oil

Cut the eggplant into elongated cubes. Heat the water with the salt in a pan and bring to a boil. Then add the aubergine and cook it for 3 minutes. Then drain well.
Mix the ingredients for the sauce well. Finely chop the garlic and the jahe. Finely chop the spring onion (green and white separately)
Heat the oil in a pan and fry the minced meat. Then add the chili garlic sauce, the garlic, the jahe and the white part of the spring onion and fry for 2-3 minutes. Then add the aubergine and fry it until it is hot.
Then mix in the sauce. Sprinkle the green part of the spring onion on top and serve.

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