I wanted to taste the sauce, so I made a modified version of this recipe to taste, since I didn't have ground bean paste, garlic, ginger, and dark shoyu sauce.Have you tried them this way?
Yuxiang Sauce
2 tbsp
light soy sauce
1 tbsp
dark soy sauce
(can substitute with Tamari - Amazon )
2 tbsp
oyster sauce
2 tbsp
vinegar
3 tbsp
brown sugar
0.50 tbsp
ground bean sauce (amazon)
2 tsp
cornstarch
1 tbsp
Shaoxing cooking wine
(optional)
4 tbsp
water
1 tsp
sesame oil
(add at the very end)
I used 3tbs shoyu, 2tbs rice vinegar, 2tbs oyster sauce, 3tbs white sugar, 1tbs Shaoxing wine, 1tsp Japanese white miso (bean paste), 4tbs water, 1tsp homemade ground hot red chili pepper and I added sesame seed and sesame oil at the end. I sautéed the diced round eggplant until tender and poured the sauce on. I didn't need any corn starch as the liquid quickly evaporated when it hit the hot pan and formed a glaze coating.
It was very flavorful, spicy hot, and on the sweet/sour side. It's a keeper. I think ground, sliced or diced pork can be added to this recipe. Lastly, using a wok initially on high heat adds a smoky flavor to the dish, which cannot be achieved with steaming.
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