Grilled Chinese Eggplant With Yu Xiang Sauce Recipe

Chinese Eggplant with Garlic Sauce The Woks of Life

WEBAug 10, 2014 · Instructions. Combine the sauce ingredients in a small bowl and set aside. Wash the eggplants, cut the ends off and slice them into …

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1. Combine the sauce ingredients in a small bowl and set aside.
2. Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
3. Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
4. Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.

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Grilled Chinese Eggplant with Yu Xiang Sauce Recipe

WEBNov 30, 2017 · Clean and oil the grilling grate. Place eggplant halves on cool side of grill, cut side up, cover, and and cook until softened, 10 to …

1. Bring white vinegar to a simmer In a small saucepan over medium-high heat. Place chilies in a small bowl, pour in hot vinegar, and let rest for 5 minutes. Add in Chinkiang vinegar, wine, sugar, and soy sauce. Add in cornstarch and whisk until completely dissolved. Set aside.
2. Heat oil in now empty pan until shimmering. Add in scallions, garlic, and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add in broad bean paste and cook, stirring constantly, for about 30 seconds. Pour in chili sauce and cook, stirring occasionally, until sauce has thickened, 1 to 3 minutes. Set aside.
3. Halve each eggplant and score a crosshatch pattern into the flesh using a paring knife. Season eggplant with salt to taste. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place eggplant halves on cool side of grill, cut side up, cover, and and cook until softened, 10 to 15 minutes. Transfer eggplant to hot side of the grill, cut side down, and cook until well browned and lightly charred, about 2 minutes.
4. Transfer eggplant to a serving dish, spoon on yu xiang sauce, and garnish with cilantro. Serve immediately.

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