Modu Recipe
Modu Recipe

Lee Yeon-bok's Sichuan Yu Xiang Eggplant

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

30 minMeat & mainsDifficulty Normal

Ingredients needed 2 servings

Recipe

Cooking tips

  • After coating the eggplant slices with starch, let them sit for at least 10 minutes. The moisture from the eggplant will help the filling stick firmly.
  • If the oil temperature is too high, the outside may burn before the inside is cooked. Start frying at a low temperature of around 90-100°C (194-212°F).
  • Before adding the starch slurry, stir it well to re-dissolve any settled starch. Pour it into the sauce while stirring evenly to prevent clumps.

Recommended for

  • Those preparing a special Chinese dish for home parties or guest entertaining.
  • Those who want to enjoy eggplant in a unique and delicious way.

Shop ingredients on Coupang(Ad)

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