Servings: 4 servings
Calories: 248kcal
Ingredients
- 2 medium Chinese eggplants cut into batons
- 3 tbsp avocado oil
- 150 g ground pork optional
- 2 tbsp doubanjiang fermented chili bean paste
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 scallions sliced
- 2 tbsp soy sauce
- 2 tbsp Chinkiang vinegar or rice vinegar
- 1 tbsp allulose or preferred keto sweetener
- 1/2 cup chicken broth
- 1 tsp glucomannan powder mixed with 2 tbsp water
Instructions
- Heat 2 tbsp avocado oil in a wok over high heat. Fry the eggplant batons until softened and lightly browned, 5-6 minutes. Remove and set aside.
- Add remaining oil to the wok. If using pork, cook it now until browned, 3-4 minutes.
- Add doubanjiang, garlic, and ginger, stir-fry 30 seconds until fragrant.
- Add chicken broth, soy sauce, vinegar, and allulose. Bring to a simmer.
- Return the eggplant to the wok and simmer 3-4 minutes to absorb the sauce.
- Stir in the glucomannan slurry and simmer 1 minute until thickened. Top with scallions.
Notes
Chef's Tip: Frying the eggplant first, rather than steaming it, gives it the silky texture the dish depends on. Keto Swaps: a glucomannan slurry replaces cornstarch, and allulose replaces sugar, keeping the classic five-flavor balance intact.
Nutrition
Calories: 248kcal | Protein: 12g | Fat: 18g | Fiber: 4g
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About This Dish
Despite the name, there’s no fish in yu xiang eggplant — it refers to a sauce base traditionally used with fish, built here around sweet, sour, salty, and spicy in perfect balance.
A glucomannan slurry replaces cornstarch and allulose replaces sugar, keeping the classic five-flavor balance intact.