Eggplant with Garlic Sauce (魚香茄子)

A classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

flodesk gif
Prep Time
20 min
Total Time
45 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

This vegetarian-friendly dish was a favorite at my dad's old restaurant and all around the world.

Yuxiang Eggplant (yùh hēung 魚香 ké jí 茄子) literally translates to Fish Fragrant Eggplant. Yuxiang is a famous flavor profile from Sichuan Province, home to one of the 8 major styles of Chinese cuisine.

My dad’s version of this popular eggplant dish not only celebrates the essence of the Yuxiang flavors, but it’s healthier and less oily than what you’d typically get at a restaurant, and the ingredients he’ll be using are generally more accessible to families like ours that aren’t surrounded by Chinese markets. 

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 22 oz Chinese eggplant (

    western eggplants work too, with some modifications

    )
  • 2 oz fresh shiitake mushrooms (

    dried also works

    )
  • 4 mini sweet pepper
  • 5 clove garlic
  • 0.50 oz ginger
  • 5 dried red chilies (

    adjust to your liking

    )
  • 3 piece green onion
  • 2 tsp corn oil

Yuxiang Sauce

  • 2 tbsp light soy sauce (

    Amazon

    )
  • 1 tbsp dark soy sauce (

    Can substitute with Tamari - Amazon​

    )
  • 2 tbsp oyster sauce (

    Amazon​

    )
  • 2 tbsp vinegar
  • 3 tbsp brown sugar
  • 0.50 tbsp ground bean sauce
  • 2 tsp cornstarch
  • 1 tbsp Shaoxing cooking wine (

    optional

    )
  • 4 tbsp water
  • 1 tsp sesame oil (

    add at the very end

    )

On Eggplants

Cultivated throughout Asia for thousands of years, eggplants come in many shapes, sizes, and names. 

Interestingly, in Italian, it’s called melanzana, which morphed into“mela insana” or“mad apple” in English, which is a nod to the 13th century beliefs that eggplants were extremely poisonous and could cause insanity.

While it is true that eggplant leaves and flowers can be toxic if you eat them in large amounts, eggplants are extremely nutritious with a ton of health benefits. 

How to Pick Eggplants

I also wanted to point out that we’re using Chinese eggplants for this recipe. My dad prefers them because they’re less bitter and have less seeds than other types of eggplants. This recipe still works with the wider, fatter types of eggplants, with some small adjustments that we talk about later. 

My parents talk about this in great detail throughout our recipe video, but here are some of the things they look for:

  • brighter skin
  • thin, slender (not thick)
  • should be easy to bend, not firm
  • smooth surface

Should you salt your eggplants?

Salting eggplants used to be a thing centuries ago when eggplants were much more bitter. Nowadays, salting doesn’t really have any noticeable effect on bitterness, because eggplants have been bred to be much more mild in taste.

However, if you’re frying them, salting eggplants does appear to help remove some excess moisture due to osmosis. The salt also helps break down some of the fibers, resulting in a more creamy texture.

In this recipe, my dad is going for a slightly firmer texture. If you’re looking for more of that restaurant-style creamy feel, check out Kenji’s video where he goes into lots of detail about his process, osmosis, and his own version of this recipe. 

Alternatives to Oyster Sauce

If you're vegetarian or need to stay away from gluten, we have three alternatives for you!

Vegetarian Oyster Sauce

Since oyster sauce is made out of oyster extract, here are some alternatives that have a similar taste without using the actual oyster:

Gluten Free Oyster Sauce

Wok Mei has a gluten-free oyster sauce, but it still contains oyster extract, so it's not vegetarian friendly.

Vegetarian + Gluten Free Oyster Sauce

Unfortunately, we don't know of a vendor that sells an oyster sauce that caters to both dietary restrictions, so you'll need to DIY the sauce.

Mix equal parts gluten free soy sauce and gluten free hoisin sauce. This isn't exactly the same as oyster sauce, but it's pretty close.

Finding Asian Ingredients

Some of these ingredients are hard to find in a typical grocery store.

If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes.

These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

Step 1: Prepare & steam eggplant

We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.

Then we'll wash the eggplants (22 oz) and cut away the stem.

We'll cut 2-inch pieces along the length of the eggplant. To get more even cuts, you can take a freshly cut piece to measure your next cuts with.

Starting with the tail (the side opposite from the stem), slice the pieces length-wise into 4 long pieces.

Plating the eggplants for steaming

Transfer the pieces to a dish for steaming later.

There are two special things that my dad does here:

  • He places the skin-side down, facing the cores upward so they cook faster.
  • He cuts and plates the head of the eggplant last, because the head tends to be thicker and takes longer to cook.

They talk about this a lot more in our video.

Preparing Western eggplants

This recipe is largely the same with larger, thicker eggplants, with these changes:

  • The skin tends to be thicker than that of Chinese eggplants, so you can peel away some (not all) of the skin.
  • Cut away some of the seeds from the core

Start steaming

Carefully transfer the plate onto the steamer rack, and cover the wok. Steam for 15 minutes.

Step 2: Cut vegetables

While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients. 

We’ll be chopping our fresh shiitake mushrooms (2 oz) and mini sweet peppers (3 ) into small chunks. Cut the tops off of the peppers, and remove the seeds from the center.

We’ll also be mincing garlic (5 clove), ginger (0.50 oz), green onion (3 piece), dried red chilies (2 ) and another sweet pepper (4 ) into fine pieces. 

  • We don't have to peel the ginger if we wash it thoroughly!

You can adjust the amount of dried chilies to your liking.

To make it easier for cooking later, my dad put:

  • the chunks of mushrooms and sweet peppers on one plate,
  • the minced ginger, garlic, chilies, and peppers on another plate,
  • and the green onions on a third plate. 

Step 3: Prepare Yuxiang sauce

Next, we’ll prepare our Yuxiang sauce by mixing:

  • light soy sauce (2 tbsp)​
  • dark soy sauce (1 tbsp)
  • oyster sauce (2 tbsp)
  • vinegar (2 tbsp)
  • brown sugar (3 tbsp)
  • ground bean sauce (0.50 tbsp)
  • cornstarch (2 tsp)
  • water (4 tbsp)
  • Shaoxing cooking wine (1 tbsp) (optional)

Mix until the sauce is even.

If you have dietary restrictions with oyster sauce, check out our section on alternatives!

Step 4: Finish steaming, start cooking

Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.

Pour the eggplants into a colander to drain any excess water.

Next, we’ll dump out the water from the wok, dry it, and reheat the wok on high heat for a few minutes until it’s around 300-350°F. 

Then, we’ll add corn oil (2 tsp) and let that heat up until it’s shimmering, or forming ripples across the surface. 

Once our wok is hot enough, we'll cook in a few stages (at restaurants, with an intense stove and a ton of oil, you can just dump everything in all at once):

  • Add the minced chilies + peppers, ginger, garlic. Cook & stir for about 30-45 seconds to release the aromatics.
  • Add the mushrooms. Optionally add some of the green onions. Cook & stir for about 20-30 seconds. 
  • Add the sweet pepper chunks, Cook & stir for about 60 seconds, constantly stirring the wok. 
  • Add the sauce, and cook until the sauce is boiling.
  • Add and mix the eggplant around with the sauce for about 60-90 seconds.
  • Add sesame oil (1 tsp) and stir.

Step 5: Plate & garnish

Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

Time to eat :)

FAQ

Is eggplant with garlic sauce vegetarian?

  • Although most restaurants serve this with meat, our recipe doesn't include meat. It's not completely vegetarian as is, but you can definitely replace the oyster sauce with the vegetarian version if you'd like to!
  • If you want to add meat, just add a small amount of whatever meat you're using to the stir-fry step.

Is eggplant with garlic sauce healthy?

  • This dish is great for you! Not only is eggplant very nutritious, but our version is healthier than restaurant versions by a loooong mile because instead of deep-frying the eggplant in a ton of oil, we steam it. Sure, we lose a bit of purple color, but the dish has other colorful components to brighten up the look, and it all tastes absolutely divine!
  • To make the healthiest version possible, choose high quality produce and cooking oil. We already use very little oil and sauces in our recipe, so we'd recommend using high quality versions instead of reducing the amounts, in order to reduce any impact on taste and texture.

How do you choose the best eggplant at the store?

  • Chinese eggplants are long and thin. To choose the best one, pick a slim, brightly-colored one with glossy skin. Don't get wrinkly eggplants, as that's a sign of dehydration. Hold it by the stem and wave it a bit. If it's stiff, don't get it. Instead, it should look elastic, bouncing and swaying as you swing it (also, uh, don't let go).

Can you stir-fry American eggplants?

  • This recipe for eggplant with garlic sauce is for long, slim Chinese eggplants, but if those aren't available in your area, you can use those big, plump American or Italian eggplants too! You'll just have to do a little bit of prep work.
  • First of all, those eggplants have thick, dense skin, it's difficult to eat. You don't need to peel it all off, but shave off parts of a peel. For an elegant look, you could even peel it in a stripey pattern. Pretty!
  • Also, after you cut the eggplant into the long chunks for steaming, cut away the core that has lots of seeds. That area will get super mushy when steamed, which isn't ideal.

How do you keep eggplants purple when you cook them?

  • Eggplant needs to cook very, very hot to retain their purple color. Restaurants achieve this by deep-frying the eggplant in very hot oil. Honestly, for home cooking, my dad would rather prioritize health (as well as the convenience of not having to set-up a deep-frying situation) over appearance for this dish. If you follow our recipe, the eggplants will most likely turn brown...
  • However, Daddy Lau says you can also microwave the eggplant in a covered container for 10 minutes. That should help preserve some purple color, and it's also a great way to do the steaming step if you can't get a steaming set-up together!

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/eggplant-with-garlic-sauce
Eggplant with Garlic Sauce (魚香茄子)
A classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant
  • Prep Time: 20 min
  • Total Time: 45 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 22 oz Chinese eggplant (

    western eggplants work too, with some modifications

    )
  • 2 oz fresh shiitake mushrooms (

    dried also works

    )
  • 4 mini sweet pepper
  • 5 clove garlic
  • 0.50 oz ginger
  • 5 dried red chilies (

    adjust to your liking

    )
  • 3 piece green onion
  • 2 tsp corn oil

Yuxiang Sauce

  • 2 tbsp light soy sauce (

    Amazon

    )
  • 1 tbsp dark soy sauce (

    Can substitute with Tamari - Amazon​

    )
  • 2 tbsp oyster sauce (

    Amazon​

    )
  • 2 tbsp vinegar
  • 3 tbsp brown sugar
  • 0.50 tbsp ground bean sauce
  • 2 tsp cornstarch
  • 1 tbsp Shaoxing cooking wine (

    optional

    )
  • 4 tbsp water
  • 1 tsp sesame oil (

    add at the very end

    )

Step 1 - Prepare & steam eggplant

↑ Jump to details

Place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.

Wash the eggplants (22 oz) and cut away the stem.

Cut 2-inch pieces along the length of the eggplant.

Starting with the tail (the side opposite from the stem), slice the pieces length-wise into 4 long pieces.

Plating the eggplants for steaming

Transfer the pieces to a dish for steaming later.

  • Place the skin-side down, facing the cores upward so they cook faster.
  • Cuts and plate the head of the eggplant last, because the head tends to be thicker and takes longer to cook.

Start steaming

Carefully transfer the plate onto the steamer rack, and cover the wok. Steam for 15 minutes.

Step 2 - Cut vegetables

↑ Jump to details

As the eggplant steams, prepare the vegetables.

Chop the fresh shiitake mushrooms (2 oz) and mini sweet peppers (3 ) into small chunks. Cut the tops off of the peppers, and remove the seeds from the core.

Mince garlic (5 clove), ginger (0.50 oz), green onion (3 piece), dried red chilies (2 ) and another sweet pepper (4 ) into fine pieces. 

Adjust the amount of dried chilies to your liking.

Arrange these ingredients together for ease of cooking:

  • the chunks of mushrooms and sweet peppers on one plate,
  • the minced ginger, garlic, chilies, and peppers on another plate,
  • and the green onions on a third plate. 

Step 3 - Prepare Yuxiang sauce

↑ Jump to details

To make the Yuxiang sauce, mix together:

  • light soy sauce (2 tbsp)​
  • dark soy sauce (1 tbsp)
  • oyster sauce (2 tbsp)
  • vinegar (2 tbsp)​
  • brown sugar (3 tbsp)​
  • ground bean sauce (0.50 tbsp)​
  • cornstarch (2 tsp)​
  • water (4 tbsp)​
  • Shaoxing cooking wine (1 tbsp) (optional)

Mix until the sauce is smooth.

Step 4 - Finish steaming, start cooking

↑ Jump to details

Once the eggplants are done steaming, they should be soft and a tad bit squishy, but not mushy.

Pour the eggplants into a colander to drain any excess water.

Next, dump out the water from the wok, dry it, and reheat the wok on high heat for a few minutes until it’s around 300-350°F. 

Then, add corn oil (2 tsp) and let that heat up until it’s shimmering, or forming ripples across the surface. 

Once our wok is hot enough, add the ingredients in order:

  • Add the minced chilies + peppers, ginger, garlic. Cook & stir for about 30-45 seconds to release the aromatics.
  • Add the mushrooms. Optionally add some of the green onions. Cook & stir for about 20-30 seconds. 
  • Add the sweet pepper chunks, Cook & stir for about 60 seconds, constantly stirring the wok. 
  • Add the sauce, and cook until the sauce is boiling.
  • Add and mix the eggplant around with the sauce for about 60-90 seconds.
  • Add sesame oil (1 tsp) and stir.

Step 5 - Plate & garnish

↑ Jump to details

Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

Time to eat :)

Step 6 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 7 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

My sister and I have many, many happy memories enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.