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Chinese Yu Xiang Eggplant Recipe

October 11, 2020 43 Comments

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Chinese eggplant recipe–Szechuan fish sauce eggplants (Yu Xiang Eggplant) is often listed as Chinese eggplant in hot garlic sauce.

Yu Xiang Eggplants|chinasichuanfood.com

One of the representatives of Sichuan cuisine is Sichuan eggplant, or  Yu Xiang Qie Zi(鱼香茄子in Chinese). “鱼香” actually means Fish-Fragrant, is a kind of flavor which is quite famous in Sichuan dishes. Besides Sichuan eggplant, there is the famous Yu Xiang Rou Si(鱼香肉丝 or fish-fragrant shredded pork). Some menu may refer this dish to Eggplants in Chinese hot garlic sauce.

If you read the ingredient list, you will find nothing very special expect the pickled chili peppers. We use broad bean paste, sugar, starch, vinegar, minced pork, garlic, ginger and scallion too. Sound quite similar to another famous dish Mapo tofu right?  But this version creates a totally different flavor with different ratios of the seasonings.  

Yu Xiang eggplants|chinasichuanfood.com

Yu Xiang Eggplants|chinasichuanfood.com

This unique  fish fragrant sauce is made with pickled red pepper, garlic, ginger, scallions, salt, soy sauce and vinegar. It is firstly used to cook fishes. So this dish has nothing to do with fish meat. The best pepper used should be Sichuan pickled red pepper. I have written a recipe about how to make it at home, if you are interested about this, please check pickled vegetables. Or if the pickled red pepper is really hard to find, you can replace it with Thai red pepper. Although Sichuan peppercorn is commonly used in many Sichuan dishes, we do not need it for the fish fragrant series. I see many versions call for Sichuan peppercorn in this recipe. However, you may develop your own recipe and just enjoy the process of cooking.

The flavors of Yu Xiang sauce might be slightly different in areas in Sichuan. In some places, only pickled peppers are used while in other places doubanjiang is also used for a stronger flavor and color. Comparing with other chili sauce, doubanjiang has a strong capacity of adding red color to the dish.  You can make a quick pickled pepper via this instruction.

Yu Xiang eggplants|chinasichuanfood.com

Yu Xiang Eggplants|chinasichuanfood.com

In restaurants, eggplants are usually deep-fried firstly before stir fry with seasonings. However homemade version usually use pan-frying. In order to reduce the oil absorbed during the pan-frying process and fasten the process, we should soak the eggplant strips in salty water for around 15 minutes and then coat with starch. So the eggplant can absorb the flavors better.

Instructions

Cut eggplant into strips and then soak in salty water for 10 minutes. Remember to add a weight.  Then drain and spread 1/2 cup of cornstarch by batches. Mix well, make sure all of the eggplant strips are well coated.

Yu Xiang Eggplants|chinasichuanfood.com

Add oil in pan or wok and fry eggplants until soft. Transfer out. 

Yu Xiang Eggplants|Chinasichuanfood.com

Add oil in wok and fry chili paste firstly over slow fire until aromatic, then place garlic, ginger and green onion in. Continue frying for a while until aromatic.  Then place the mixed sauce in. 

Yu Xiang Eggplants|chinasichuanfood.com

After adding the sauce, add eggplants and then mix well quickly.

Yu Xiang Eggplants|chinasichuanfood.com

5 from 8 votes
Yu Xiang Eggplants|chinasichuanfood.com
Print
Yu Xiang Qie Zi (Sichuan Eggplant)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Sichuan style eggplants stir fry
Course: Side Dish
Cuisine: Sichuan cuisine
Keyword: Eggplant
Servings: 2
Calories: 204 kcal
Author: Elaine
Ingredients
  • 2 long eggplants , around 400g
  • 1/4 cup mince pork
  • 1 tbsp. chopped pickled peppers
  • 1/2 tbsp. broad bean paste , Doubanjiang
  • 2 garlic cloves , chopped
  • 1 tbsp. chopped ginger
  • 2 green onions , white part and green part separately chopped
  • 2 tbsp. vegetable cooking oil
  • 1 tsp. salt for soaking
  • starch for coating
Stir fry sauce
  • 2 tsp. light soy sauce
  • 1 tbsp. black vinegar
  • 5 tbsp. water
  • 1 tbsp. starch ,
  • 2 tbsp. sugar
  • 1/4 tsp. salt
Instructions
  1. Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)

  2. Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
  3. Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.

  4. Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.

  5. Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.

  6. Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

Recipe Notes

Since both doubanjiang and soy sauce contains salt. So spare your salt.

Nutrition Facts
Yu Xiang Qie Zi (Sichuan Eggplant)
Amount Per Serving
Calories 204 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Sodium 1374mg60%
Potassium 246mg7%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 120IU2%
Vitamin C 14.9mg18%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

The sauce is extremely delicious with steamed rice or noodles.

Yu Xiang Eggplants|chinasichuanfood.com

Filed Under: Featured, Recipes, Stir fry, Vegan

« Fish Fragrant Tofu-Tofu in Hot Garlic Sauce
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  1. Wes says

    February 18, 2020 at 7:22 pm

    5 stars
    This is my new favorite way to use frozen vegetables that have been cluttering the freezer, bar none. It tastes great and it’s wildly flexible!

    Reply
  2. Greg says

    March 1, 2020 at 1:47 am

    5 stars
    I absolutely loved this dish!! Thanks you for the recipe.

    Reply
  3. Jonny Singh says

    June 29, 2020 at 10:46 pm

    5 stars
    delicious omnomnomnom love serious eats love kenji best chef!!

    Reply
  4. Archana says

    August 30, 2020 at 8:50 pm

    5 stars
    Loved the dish. Tastes delicious. Thanks.

    Reply
    • Elaine says

      September 1, 2020 at 8:28 am

      Thanks for the feedback!!

      Reply
  5. Maria Sathaliya says

    October 29, 2020 at 8:51 am

    5 stars
    It was fantastic!!!! Thank you so much!

    Reply
    • Elaine says

      October 29, 2020 at 7:07 pm

      Love you, Maria!

      Reply
  6. Liz says

    November 1, 2020 at 1:22 am

    5 stars
    Great recipe! Easy to follow 🙂 Thank you very much!

    Reply
    • Elaine says

      November 2, 2020 at 9:15 am

      Thank you, Liz!!

      Reply
  7. Michelle says

    November 27, 2020 at 8:14 am

    So delicious even without the pork and pickled peppers!
    Thank you again Elaine!

    Reply
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  1. alternative sichuan eggplant – h3l3ns says:
    April 20, 2020 at 8:35 am

    […] Chinese Yu Xiang Eggplant Recipe […]

    Reply
  2. Happy New Year! 新年快乐! – Let Us Go Then You and I says:
    July 22, 2020 at 9:52 pm

    […] yuxiang eggplant I was able to quickly cook up on the day of. I was able to prep the sauce and eggplant while my […]

    Reply

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Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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