SichuanVegetableStir-fry
Yu Xiang Eggplant
Yu Xiang Qie Zi
Yu xiang is often translated as fish-fragrant, but the sauce does not contain fish. For American home cooks, think of it as Sichuan garlic sauce: garlicky, a little spicy, lightly sweet, and bright with vinegar.
Prep
15 min
Cook
15 min
Serves
4
Heat
Medium
Instructions
- 1
Salt eggplant lightly for 10 minutes, then pat dry.
- 2
Pan-fry eggplant until browned and tender, adding oil in small splashes only as needed.
- 3
Cook doubanjiang, garlic, and ginger until fragrant.
- 4
Add soy sauce, vinegar, sugar, and a splash of water.
- 5
Return eggplant and thicken with cornstarch slurry. Finish with scallions.
Cooking tips
- Long Asian eggplants cook faster and absorb less oil than globe eggplants.
- Patting the eggplant dry helps it brown instead of steam.
- Eggplant absorbs oil quickly, so use a hot pan and add oil gradually instead of pouring in a lot at once.
- Allergen note: contains soy and wheat.
Substitutions
- Use globe eggplant if needed: cut it smaller, salt it for 15 to 20 minutes, pat it very dry, and cook it a little longer.
- Use zucchini in a pinch, but cook it briefly so it stays firm.