Yu Xiang Brussels Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Clean the Brussels sprouts and trim the ends. Cut them in half. Cut the eggplant into bite-sized cubes.

2. 2

   Fry the Brussels Sprouts

   In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the Brussels sprouts cut-side down and fry until they are golden brown and crispy, about 5-7 minutes. Remove from the pan and set aside.

3. 3

   Cook the Eggplant

   In the same pan, add another 2 tablespoons of vegetable oil. Once hot, add the eggplant cubes and sauté until they are tender and slightly browned, about 5-6 minutes.

4. 4

   Make the Sauce

   Add the minced garlic and ginger to the pan with the eggplant. Cook for 1-2 minutes until fragrant. Then add the Sichuan peppercorns and doubanjiang. Stir well to combine.

5. 5

   Combine Ingredients

   Add the fried Brussels sprouts back into the pan. Pour in the soy sauce, rice vinegar, and sugar. Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.

6. 6

   Finish and Serve

   Season with salt and black pepper to taste. Garnish with chopped green onions and serve hot.