Crispy Eggplant Stir-fry with Savory Chinese Sauce (Yuxiang Eggplant)
Authentic Baek Jong Won’s Yuxiang Eggplant Recipe: Easy Homemade Yuxiang Sauce Method!
Embrace the season with this delightful Yuxiang Eggplant dish, a perfect way to utilize fresh eggplants! This recipe, inspired by Baek Jong Won’s popular TV appearance, transforms simple eggplant into a crispy, flavorful masterpiece. Learn the secrets to creating a perfectly balanced savory and slightly sweet Yuxiang sauce that coats the fried eggplant beautifully. It’s a fantastic dish for special occasions or a delightful everyday meal.
Main Ingredients- 2 Eggplants (choose large, firm ones)
- 200g Ground Pork
- 1/2 Onion (finely chopped)
- 1/2 Carrot (finely chopped)
- 5 Dried Chili Peppers (Peperoncino, adjust to taste)
- 1/2 cup Frying Flour (or all-purpose flour)
- 3 cups Cooking Oil (for frying)
Savory Yuxiang Sauce Ingredients- 3 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger (optional, but adds great flavor)
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Chili Powder (Korean Gochugaru recommended)
- 1 Tbsp Chili Oil
- 1 Tbsp Oyster Sauce
- 1 Tbsp Vinegar
- A little Cornstarch Slurry (1 Tbsp cornstarch mixed with 2 Tbsp water)
- 3 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger (optional, but adds great flavor)
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Chili Powder (Korean Gochugaru recommended)
- 1 Tbsp Chili Oil
- 1 Tbsp Oyster Sauce
- 1 Tbsp Vinegar
- A little Cornstarch Slurry (1 Tbsp cornstarch mixed with 2 Tbsp water)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and pat them dry. Cut them into thick, bite-sized pieces, about 2-3 cm wide. Briefly rinse the cut eggplant pieces in cold water to remove excess moisture, then pat them dry again. Coat the eggplant pieces evenly with frying flour. This step helps the eggplant absorb less oil and become crispier.
Step 2
In a deep pan or pot, heat about 3 cups of cooking oil over medium-high heat until it ripples gently (around 160°C / 320°F). Carefully add the floured eggplant pieces to the hot oil, ensuring not to overcrowd the pan. Fry them until they are golden brown and crispy. Frying in batches prevents the oil temperature from dropping, which can lead to oily eggplant.
Step 3
Once fried to a perfect golden crisp, remove the eggplant pieces from the oil and place them on a wire rack lined with paper towels. This allows excess oil to drain off, maintaining the eggplant’s crispiness.
Step 4
Now, let’s prepare the delicious Yuxiang sauce. Heat 3 tablespoons of cooking oil in a clean pan over medium-low heat. Add the minced garlic and minced ginger and sauté until fragrant, about 30 seconds. Next, add the ground pork and dried chili peppers, stirring until the pork is cooked through. Stir in the sugar and soy sauce, and cook for another minute. Add the finely chopped onion and carrot, and stir-fry until they soften slightly. Then, incorporate the chili powder, chili oil, oyster sauce, and vinegar. Stir everything together well. Finally, gradually add the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Be careful not to make it too thick.
Step 5
Arrange the crispy fried eggplant pieces on a serving plate. Generously ladle the warm Yuxiang sauce over the top. Your delicious Yuxiang Eggplant is now ready to be enjoyed! Serve immediately for the best crispy texture and savory flavor.
