Yu Xiang Qie Zi (Fish-Fragrant Eggplant)
Savor the rich flavors of Sichuan with this delightful Fish-Fragrant Eggplant recipe, featuring silky eggplant in a zesty sauce.
Contents (2 sections)▾
Ingredients
- 500 g eggplant
- 3 tbsp vegetable oil
- 2 tbsp pickled chili, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp water
- 1 tsp cornstarch
- 2 green onions, sliced
- salt to taste
Steps
Cut the eggplant into 1-inch pieces and soak in salted water for 15 minutes to reduce bitterness.
Heat the vegetable oil in a large pan over medium-high heat. Once hot, add the drained eggplant and fry for 8-10 minutes until they are golden and silky, stirring occasionally.
In a separate bowl, mix the pickled chili, garlic, ginger, soy sauce, rice vinegar, sugar, water, and cornstarch to create the sauce.
Once the eggplant is cooked, push it to one side of the pan and pour the sauce on the empty side. Allow it to simmer for 2-3 minutes until slightly thickened.
Toss the eggplant in the sauce until fully coated. Add the sliced green onions and cook for an additional minute. Adjust seasoning with salt to taste.
Serve hot, garnished with extra green onions if desired.
Why this works
The technique of frying the eggplant until silky is crucial as it allows the eggplant to absorb flavors without becoming overly mushy. The high heat creates a beautiful caramelization, enhancing the dish's flavor profile. The combination of pickled chili, garlic, and ginger in the sauce replicates the umami-rich seasoning typically used for fish, giving this vegetarian dish its unique 'fish-fragrant' name. If the eggplant seems too oily, place it on a paper towel briefly to absorb excess oil. Conversely, if the sauce seems too thick, add a splash of water to loosen it. The balance of sweet, sour, and spicy elements is vital to achieving the signature taste of Sichuan cuisine, ensuring a dish that delights the palate.