The traditional Sichuan Yu Xiang Eggplant (鱼香茄子) served in restaurants is deep-fried first and then tossed with Yu Xiang sauce and minced pork. Recently, I developed a version that’s healthier, lighter on oil, and more suitable for everyday meals. This one is made by steaming the eggplant and replacing the pork with mushrooms and tofu. … The post Yu Xiang Eggplant (鱼香茄子) |Easy, Healthy & Vegetarian Sichuan Recipe appeared first on Taste Of Asian Food.
