Fish-Fragrant Eggplant (Yu Xiang Qie Zi)
This classic Sichuan dish features tender eggplant pieces coated in a savory, spicy, and slightly sweet sauce. Despite its name, "fish-fragrant" refers to a flavor profile traditionally used for fish, not the presence of fish itself. It's a delicious and satisfying vegan main course.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 336 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gchinese eggplant, cut into 2-inch (5.1 cm) long pieces, then quartered lengthwise
- 1 tbspcornstarch
- 0.5 cupvegetable oil
aromatics
- 4 clovegarlic, finely minced
- 1 tbspginger, finely minced
sauce
- 1 tbspchili bean paste
- 2 tbsplight soy sauce
- 2 tbspchinese black vinegar
- 1 tbspsugar
- 1 tspcornstarch
- 3 tbspwater
garnish
- 2 pcsscallion, chopped, for garnish(optional)
Equipment
wok · slotted spoon · paper towels · large bowl · whisk · small bowl
The method
Step by step
- 1
Place the cut eggplant in a large bowl and sprinkle with cornstarch, tossing to coat evenly.
About 2 min
Cook’s note: Ensure each piece is lightly dusted for optimal crispiness.
- 2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
About 2 min
Cook’s note: The oil should be hot enough to sizzle when a piece of eggplant is added.
- 3
Fry the eggplant in batches, taking care not to overcrowd the pan, until golden brown and tender, about 3-4 minutes per batch.
About 10 min
Cook’s note: Frying in batches ensures even cooking and prevents the eggplant from becoming soggy.
- 4
Remove the fried eggplant with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
About 1 min
- 5
Carefully pour out all but about one tablespoon of oil from the wok.
About 1 min
- 6
Add the minced garlic and ginger to the remaining oil in the wok and stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: Do not burn the aromatics; keep the heat at medium.
- 7
Stir in the chili bean paste and cook for another 30 seconds, stirring constantly.
About 1 min
Cook’s note: Cooking the chili bean paste briefly helps to release its full flavor.
- 8
In a small bowl, whisk together the light soy sauce, chinese black vinegar, sugar, cornstarch, and water to create the sauce mixture.
About 1 min
Cook’s note: Ensure the cornstarch is fully dissolved to prevent lumps.
- 9
Pour the sauce mixture into the wok and bring it to a gentle simmer, stirring constantly, until it thickens.
About 2 min
- 10
Return the fried eggplant to the wok and toss gently to coat all pieces evenly with the sauce.
About 1 min
- 11
Cook for another 1-2 minutes, allowing the eggplant to absorb the flavors.
About 2 min
- 12
Garnish with chopped scallions, if desired, and serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 335.6kcal
- Protein
- 3.3g
- Carbs
- 22.1g
- Fat
- 27.8g
- Fibre
- 7.1g
- Sugar
- 11.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fish-fragrant eggplant in an airtight container in the refrigerator.
Reheat gently in a microwave or a pan over medium heat until warmed through.
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