Main ingredients 🥩
eggplantporkgreen oniongarlicgingerchili oilrice winedoubanjiangsoy sauceoyster saucecornstarch
Yeo Kyung-ok's Yu Xiang Eggplant Rice Bowl
Authentic Chinese-style rice bowl with tender, lightly blanched eggplant and a spicy-sweet yu xiang sauce generously poured over steamed rice
🙋 Recommended for
- ⭐ Those looking for a new way to enjoy eggplant without picky eating
- ⭐ Home cooks who want to make a restaurant-quality Chinese-style rice bowl from scratch
Ingredients needed 🛒1 servings
- eggplant 1 piece
- ground pork 100g
- green onion 1/2 bunch
- garlic 3 cloves
- ginger 1 slice
- rice 1 bowl
- chili oil 2 tablespoons
- rice wine 1 tablespoon
- doubanjiang 1/2 tablespoon
- water 1 cup
- soy sauce 1/2 tablespoon
- oyster sauce 1 tablespoon
- sugar 1 teaspoon
- black pepper a pinch
- cornstarch 1 tablespoon
- water (for cornstarch) 2 tablespoons
Recipe 🍳
- Chop the pork, green onion, garlic, and ginger into small pieces or fine mince.
- Cut the eggplant lengthwise into long strips, then slice them into large, uneven bite-sized pieces.
- Heat oil in a pan and quickly blanch the sliced eggplant for 10–20 seconds, then drain on a colander.
- Add 2 tablespoons of chili oil to the pan, then sauté the minced green onion, garlic, ginger, and pork until the meat turns white and cooked through.
- Once the pork is fully cooked, add 1 tablespoon of rice wine and 1/2 tablespoon of doubanjiang, stirring to release the aroma.
- Add the blanched eggplant to the pan and gently mix, then pour in 1 cup of water and bring to a boil.
- Season with 1/2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and a pinch of black pepper.
- Gradually add the cornstarch slurry (mixing 1 tablespoon of cornstarch with 2 tablespoons of water) while stirring until the sauce reaches a thick consistency.
- Place the prepared rice in a bowl and generously top with the finished yu xiang eggplant sauce.
- Dice the eggplant, pork, and aromatic vegetables into bite-sized pieces.
- Blanch the eggplant in oil for 10–20 seconds, then stir-fry the aromatics and pork with chili oil and doubanjiang.
- Add the eggplant, water, and seasonings, simmer, then thicken with cornstarch slurry and serve over rice.
Cooking tips 💡
- Briefly blanching the eggplant in oil makes the skin softer and helps the seasoning penetrate deeper into the flesh.
- For an extra exotic, bold flavor, add a drop of Sichuan peppercorn oil at the end to taste.
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