• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Chinese Yu Xiang Eggplant Recipe

October 11, 2020 43 Comments

Jump to Recipe Print Recipe

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
Meatball and Tofu Soup »

You may also like

shredded cabbage & glass noodle stir fry

Glass Noodles Stir Fry with Shredded Cabbage

Chinese egg noodles--handmade

Chinese Egg Noodles- Handmade Version

crispy pork belly| chinasichuanfood.com

Crispy Pork Belly Recipe (Siu Yuk)

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. beejay says

    July 27, 2017 at 3:16 pm

    This is one of my favorite Chinese dishes. Unfortunately, most restaurants here in the U.S. dip the eggplant in batter and deep fry it. The coating gets soggy and the whole dish is ruined. It’s been quite a while since I’ve made it at home, but seeing your recipe has inspired me to do so again. Thanks!

    Reply
  2. Jen says

    September 3, 2017 at 9:59 am

    Made this tonight, trying to reproduce my favorite “fish flavored eggplant”. And this very good and delicious, but not quite enough spicy! Next time I’ll add red chili oil. Excellent recipe. I’m in love with your site. Thank you.

    Reply
  3. petit says

    November 28, 2017 at 5:12 am

    J’ ai mangé dans un petit restaurant très typique à Xing Ping du “gi xiang gié zj” traduit par notre guide en “aubergines parfumés.” Elle m’a expliqué qu’il fallait passer les aubergines en mandoline pour faire une sorte de spiral, rouler l’aubergine dans une sorte de pâte sablé (beignets?) avec des épices.
    Est-ce que vous connaissez cette superbe recette?

    Reply
    • Elaine says

      December 3, 2017 at 9:28 am

      Sorry I cannot provide only further information concerning about the dish you mentioned here. Can you drop me a picture?

      Reply
  4. Melané Fahner-Botha says

    January 17, 2019 at 11:25 pm

    5 stars
    If I cannot buy doubanjiang, do you have a recipe please?

    Reply
    • Elaine says

      January 22, 2019 at 7:40 pm

      I do. You can check the post introducing how to make doubanjiang at home. But it is not the right season now.

      Reply
  5. Andreas says

    April 27, 2019 at 7:34 am

    5 stars
    Hi Elaine,

    It’s quire rare that I find the long purple eggplants somewhere. Most of the times I only get the plump black ones. So I was very happy that when I got them this dish turned out very good. That’s the second “Yu Xiang” recipe I tried out and I really like the taste.

    Thank’s a lot.

    Reply
  6. Luuk says

    May 21, 2019 at 2:06 am

    Dear elaine,

    What kind of vegetable oil should I use? Many options, sunflower, olive, penute, rice…
    Kind regards,
    Luuk

    Reply
    • Elaine says

      May 21, 2019 at 7:52 am

      Luuk,
      Basically I think sunflower and olive are good options. But any type of vegetable cooking oil works fine.

      Reply
  7. Denny Li says

    August 14, 2019 at 7:46 am

    So good! I love this dish but many of the restaurants in the US make it too sweet and not spicy enough. I shouldn’t have waited so long to cook it.

    Also, Elaine, please consider allowing photo uploads. I took a picture of the eggplant I cooked with your recipe and wanted to share it.

    Reply
  8. Alan says

    August 21, 2019 at 11:15 am

    Hi Elaine,
    I’ve made this recipe before and it was superb. However, I just moved and cannot get long Asian eggplants at my local grocery store. Will large fat eggplants work?

    Reply
    • Elaine says

      August 21, 2019 at 7:56 pm

      Tender ones can work fine too.

      Reply
  9. Michelle Lajzerowicz says

    November 14, 2019 at 10:04 am

    Another winner Elaine!
    I love how you make Sichuan cooking so uncomplicated!
    (at least some of it!)

    Reply
« Older Comments
Newer Comments »

Trackbacks

  1. Chinese Eggplants with Garlic Sauce Easy Chinese Recipe | says:
    November 2, 2017 at 10:30 pm

    […] balanced dish with strong garlic aroma. There is another popular Chinese eggplant dish named as “Yu Xiang Eggplants”, which is named “Chinese eggplants in spicy garlic sauce”. That’s a completely different […]

    Reply

Hi, Welcome!

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

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Dan Dan Noodles

Dan Dan Noodles |chinasichuanfood.com

Char Siu Bao (BBQ Pork Buns)

Steamed bbq pork buns|chinasichuanfood.com

Singapore Mei Fun (Mai Fun)

Singapore Mei fun |chinasichuanfood.com

Chinese Pantry

pan-fried crispy tofu

How to Pan Fry Tofu

braised mushrooms with bok choy|chinasichuanfood.com

Braised Mushroom with Bok Choy

kung pao sauce | chinasichuanfood.com

Kung Pao Sauce

Saqima|chinasichuanfood.com

Sachima

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in