Yu Xiang Qie Zi (Fish-Fragrant Eggplant)

Name: Yu Xiang Qie Zi (Fish-Fragrant Eggplant)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g, cut into batons Chinese or Japanese eggplants; 1 tsp fine sea salt; 1/2 cup neutral oil; 2 tbsp Pixian doubanjiang (broad bean chili paste); 1 tbsp pickled red chilies, minced; 4 cloves, minced garlic; 1 tbsp, minced ginger; 1.5 tbsp Chinkiang black vinegar; 1.5 tbsp sugar; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tsp cornstarch; 1/3 cup water; 3, sliced scallions

A Sichuan classic that contains no fish — eggplant fried until silky, then glazed in the region's signature yu xiang sauce of pickled chili, garlic, ginger, scallion, sugar, and black vinegar. Sweet, sour, garlicky, gently numbing.

vegan
vegetarian
dairy-free
nut-free
egg-free

Ingredients

Chinese or Japanese eggplants500 g, cut into batons
fine sea salt1 tsp
neutral oil1/2 cup
Pixian doubanjiang (broad bean chili paste)2 tbsp
pickled red chilies, minced1 tbsp
garlic4 cloves, minced
ginger1 tbsp, minced
Chinkiang black vinegar1.5 tbsp
sugar1.5 tbsp
light soy sauce1 tbsp
Shaoxing wine1 tbsp
cornstarch1 tsp
water1/3 cup
scallions3, sliced

Steps

Toss eggplant with salt.
Toss the eggplant batons with the salt and let sit 15 minutes. Pat dry thoroughly.
Whisk the sauce ingredients.
Whisk the vinegar, sugar, soy sauce, Shaoxing, cornstarch, and water in a small bowl. Set the sauce aside.
Fry the eggplant until golden.
Heat the oil in a wok over medium-high until shimmering. Fry the eggplant in batches 3-4 minutes per batch until deeply golden and collapsed. Drain on paper towels.
Stir-fry doubanjiang and chilies.
Pour off all but 2 tbsp oil. Lower the heat to medium and stir-fry the doubanjiang and pickled chilies for 30 seconds until the oil turns deep red.
Add aromatics and return eggplant.
Add the garlic and ginger, stir 20 seconds, then return the eggplant to the wok along with most of the scallions.
Toss with sauce and garnish.
Stir the sauce, pour it around the wok, and toss until everything is glossy and the sauce clings, about 1 minute. Garnish with the remaining scallion.

Nutrition

Nutrition, per serving. 290 calories. Protein 3.3 grams, 4 percent. Carbs 15.2 grams, 20 percent. Fat 25.1 grams, 75 percent. Fiber 4.3 grams, sugar 7.3 grams, saturated fat 3.5 grams, sodium 1030 milligrams. Estimated from ingredients.