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    Home » Recipes » Vegan & Vegetarian

    Chinese Yu Xiang Eggplant Recipe

    October 11, 2020 by Elaine 64 Comments | Jump to Recipe

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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 ½ 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

    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.

    Yu Xiang Eggplants|chinasichuanfood.com

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

    Yu Xiang Eggplants|chinasichuanfood.com
    Yu Xiang Eggplants|chinasichuanfood.com

    Yu Xiang Qie Zi (Sichuan Eggplant)

    Sichuan style eggplants stir fry
    5 from 15 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Sichuan cuisine
    Keyword: Eggplant
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 204kcal
    Author: Elaine

    Ingredients

    • 2 long eggplants , around 400g
    • ¼ cup mince pork
    • 1 tbsp. chopped pickled peppers
    • ½ 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
    • ¼ tsp. salt

    Instructions

    • 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)
    • Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
    • Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
    • 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.
    • Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
    • 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.

    Video

    Notes

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

    Nutrition

    Calories: 204kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 1374mg | Potassium: 246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 14.9mg | Calcium: 16mg | Iron: 0.3mg

    The sauce is extremely delicious with steamed rice or noodles.

    Yu Xiang Eggplants|chinasichuanfood.com
    « Fish Fragrant Tofu-Tofu in Hot Garlic Sauce
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    Reader Interactions

    Comments

    1. Wes

      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

      March 01, 2020 at 1:47 am

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

      Reply
    3. Jonny Singh

      June 29, 2020 at 10:46 pm

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

      Reply
    4. Archana

      August 30, 2020 at 8:50 pm

      5 stars
      Loved the dish. Tastes delicious. Thanks.

      Reply
      • Elaine

        September 01, 2020 at 8:28 am

        Thanks for the feedback!!

        Reply
    5. Maria Sathaliya

      October 29, 2020 at 8:51 am

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

      Reply
      • Elaine

        October 29, 2020 at 7:07 pm

        Love you, Maria!

        Reply
    6. Liz

      November 01, 2020 at 1:22 am

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

      Reply
      • Elaine

        November 02, 2020 at 9:15 am

        Thank you, Liz!!

        Reply
    7. Michelle

      November 27, 2020 at 8:14 am

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

      Reply
    8. Cyril Lin

      March 25, 2021 at 8:54 pm

      5 stars
      Excellent recipe-- tastes just like those I had in Beijing and Chengdu. The instructions are a bit confusing as to when you add stir-the fried eggplants as you fry the meat, peppers, doubanjiang, garlic, ginger, green onions? I added the eggplants right after the meat turned brown. I also used a bit less sugar.

      Reply
      • Elaine

        March 28, 2021 at 7:28 pm

        Never mind, Lin. The pork should be fired firstly and then chili paste, chili pepper and aromatics. Then add the sauce and mix eggplants in.

        Reply
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