Fish-Fragrant Eggplant (Yu Xiang Qie Zi)
Local name: 鱼香茄子
In short: Silky eggplant batons braised in a garlicky sweet, sour and spicy sauce with a little ground pork, a Sichuan home-cooking favorite. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 225 kcal
Despite the name there is no fish in yu xiang qie zi. The sauce takes its name from a Sichuan seasoning style once used for cooking fish, built on pickled chili, garlic, ginger and scallion with a balance of sweet, sour and salty. Eggplant soaks it up and turns almost creamy. It is a staple of home kitchens and quick lunch spots, and tastes best over hot rice.
Instructions
- Toss the eggplant with the salt in a bowl and leave for 15 minutes. Squeeze out the liquid gently and pat dry with a towel.
- Heat 3 tablespoons of the oil in a wok over medium-high heat. Fry the eggplant in two batches for 4 to 5 minutes each, turning, until golden and soft. Lift out onto a plate.
- Stir the soy sauce, vinegar, sugar, cornstarch and water together in a bowl.
- Add the remaining 2 tablespoons of oil to the wok. Fry the pork over medium-high heat for 3 minutes until browned, then add the bean paste and stir 30 seconds until the oil turns red.
- Add the garlic, ginger and scallion whites and stir for 20 seconds. Pour in the sauce and bring to a bubble.
- Return the eggplant to the wok and turn it gently for 2 minutes until the sauce thickens and coats it. Scatter the scallion greens on top and serve.
Tips
- For a vegan version, skip the pork and fry 100 g of chopped shiitake mushrooms in its place. Check that your bean paste contains no animal products.
- Cut the oil by microwaving the salted eggplant, covered, for 4 to 5 minutes until soft, then stir-fry briefly with the sauce.
Questions and answers
Why is it called fish-fragrant eggplant if it has no fish?
The name refers to the seasoning blend of pickled chili, garlic, ginger, scallion, sugar and vinegar, which was traditionally used with fish in Sichuan. The dish itself contains no fish.
How do I stop the eggplant from soaking up too much oil?
Salting and drying it first helps. Frying it hot, in batches, and not crowding the wok keeps the surface sealed so it takes up less oil.
Can I use Western eggplant?
Yes. Cut it into batons the same size and salt it for 20 to 30 minutes. It has thicker skin and more seeds, so it may need a minute or two longer.
How long does it take to make Fish-Fragrant Eggplant (Yu Xiang Qie Zi)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Fish-Fragrant Eggplant (Yu Xiang Qie Zi)?
About 225 kcal per serving, with 7 g of protein, 13 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 13 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
