Eggplant (Yuxiang Aubergine) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-3 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tbsp vegetable oil | 4 large cloves garlic, peeled and crushed | 1 large aubergine (eggplant), cut into small cubes |
| 8 tbsp yuxiang sauce | ||
| 1 | Heat the oil in a wok until it begins to smoke. Add the garlic and turn in the oil for a couple of seconds. Quickly add the aubergine (eggplant) and turn together briskly for 2 minutes. |
| 2 | Add the yuxiang sauce and 2 tablespoons of water and bring to the boil. Turn the heat down and simmer until the liquid has reduced (about 6 minutes), adding more water if the sauce begins to crackle and dry. |