Yu Shan Eggplant
Yu Shan Eggplant features tender steamed eggplant topped with flavorful pork and aromatic aromatics, offering a savory, slightly spicy dish perfect for fans of Chinese cuisine.
Ingredients
- 1 lb. eggplant, cut into 1/2 x 3/4 x 2-inch slices ⓘ
- 1 1/2 Tbsp. chopped scallions ⓘ
- 1 1/2 Tbsp. chopped garlic ⓘ
- 1 1/2 Tbsp. chopped ginger ⓘ
- 1/2 Tbsp. hot bean paste ⓘ
- 3/4 to 1 1/2 lb. lean pork ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. sugar
- pinch of ground white pepper ⓘ
- 1 1/2 Tbsp. rice wine vinegar ⓘ
- 1 Tbsp. soy sauce
- 1/2 cup broth ⓘ
- 1 1/2 Tbsp. cornstarch ⓘ
- 1 1/2 Tbsp. water ⓘ
Instructions
- Steam the eggplant slices until tender, about 8 minutes in a microwave or 50 minutes in a steamer. Chop and set aside.
- In a wok or large skillet, heat some oil over medium heat.
- Add chopped garlic, ginger, and hot bean paste; stir-fry until fragrant.
- Add lean pork, salt, sugar, and ground white pepper; cook until pork is browned.
- Stir in rice wine vinegar and soy sauce; cook for another minute.
- Add broth and bring to a simmer.
- Mix cornstarch with water to create a slurry, then add to the pan to thicken the sauce.
- Add chopped scallions and the cooked eggplant; stir gently to combine and heat through.
- Serve hot, garnished with additional scallions if desired.
Tips & Substitutions
For a spicier kick, increase the amount of hot bean paste to suit your taste. If you prefer a vegetarian version, substitute the pork with diced tofu or mushrooms. Steaming the eggplant until tender is crucial; overcooking can result in a mushy texture, so keep an eye on it. To enhance the flavor, consider adding a splash of sesame oil at the end.
Serving Suggestions
Serve the Yu Shan Eggplant over steamed rice or alongside stir-fried vegetables for a complete meal. It also pairs beautifully with Maki'S Fried Rice for a more filling option. Garnish with extra scallions or sesame seeds for added texture and flavor. A side of pickled vegetables can enhance the dish's profile.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yu Shan Eggplant contains roughly 177 calories, with 5g protein, 39g carbohydrates, and 2g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 2095mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the eggplant and sauce in advance. Store them separately until you're ready to serve. When you're ready, simply combine and heat through for a quick meal. This makes it a convenient option for busy weeknights!
What can I use instead of pork?
If you're looking for alternatives to pork, chicken or turkey can work well. For a vegetarian option, try using firm tofu or tempeh. Just adjust the cooking time accordingly to ensure everything is properly cooked and flavors meld well.
How do I adjust the spiciness of the dish?
To adjust the heat level, simply increase or decrease the amount of hot bean paste used in the recipe. If you want to make it milder, you can also add a bit of sugar or extra broth to balance the heat. Taste as you go to find your perfect level of spiciness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).