Is Yu Xiang Eggplant safe for CKD patients?

This Chinese recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 820mg sodium, 380mg potassium, and 140mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Yu Xiang Eggplant more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇨🇳 China · Chinese

Yu Xiang Eggplant

Soft eggplant strips in tangy sweet-savory 'fish-fragrant' sauce — Sichuan classic with no fish.

Prep time 25 min

Servings 4

Calories 260 kcal

CKD Avoid

Nutrition (per serving)

260

Calories

140mg

Phosphorus

140 / 800mg

820mg

Sodium

820 / 2000mg

380mg

Potassium

380 / 2000mg

CKD Tip

Same as other yu xiang dishes — sauce is Na bomb. Halve all sauce.

Ingredients

3 Asian eggplants
Sauce: doubanjiang, soy, vinegar, sugar
Garlic, ginger, scallion

Eggplant Sichuan Spicy Sweet Sour Vegetable Yu Xiang

Cooking Steps

1
Cut eggplant, fry until soft.
2
Make sauce in pan.
3
Toss eggplant in sauce.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

← ← Browse all recipes