Eggplant Yangshuo-Style Recipe

Name: Eggplant Yangshuo-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Peanut Oil; 250 grams Eggplant, Sliced; 4 cloves Garlic, Minced; 25 grams Fresh Ginger, Peeled And Sliced; 1 whole Red Pepper, Stem And Seeds Removed, Chopped; 1 Tablespoon Water; 1 Tablespoon Black Bean Chili Paste (available In Chinese Supermarket); 1 Tablespoon Oyster Sauce; 3 whole Spring Onions, Sliced Into 2mm Strips; 1 teaspoon Salt

Servings: persons

4 Tablespoons Peanut Oil
250 grams Eggplant, Sliced
4 cloves Garlic, Minced
25 grams Fresh Ginger, Peeled And Sliced
1 whole Red Pepper, Stem And Seeds Removed, Chopped
1 Tablespoon Water
1 Tablespoon Black Bean Chili Paste (available In Chinese Supermarket)
1 Tablespoon Oyster Sauce
3 whole Spring Onions, Sliced Into 2mm Strips
1 teaspoon Salt

1
Heat your wok. When the wok starts to smoke, add the oil. When oil is hot, add eggplant into the wok in a single layer. Cook the eggplant until it turns a caramel brown colour on all sides.
2
Move the eggplant to the side of the wok. Turn burner to low and fry garlic, ginger and pepper for 1 minute. Mix the eggplant with the ginger, garlic and pepper.
3
Add water, wait until the water has just evaporated, and add the black bean chili paste and oyster sauce. Mix and add the spring onions. Cook until onions are softened to your liking. Add salt to taste, if needed.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Tablespoons Peanut Oil, 250 grams Eggplant, Sliced, 4 cloves Garlic, Minced, 25 grams Fresh Ginger, Peeled And Sliced, and more.

Yes, Eggplant Yangshuo-Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Yangshuo-Style

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