Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
Chinese
Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)
Description
This dish begins by salting and boiling eggplant to soften it without making it mushy, then draining excess water. The sauce combines black rice vinegar, Shaoxing rice wine, dark soy sauce, sugar, cornstarch, water, and sesame oil to create a flavorful coating. Minced pork is stir-fried until pale, and then chili garlic sauce, garlic, ginger, and scallion whites are added to build aroma.
The eggplant is then incorporated and stir-fried until hot before the sauce is poured in and stirred until thickened. The green scallion parts are sprinkled at the end to add fresh contrast. This preparation yields a balance of tender texture, spicy and tangy flavors, and a hint of sweetness from the sauce.
Chinese or Japanese varieties of eggplant are recommended for their thin skin and tender flesh. Alternatives for the meat include tofu or mushrooms to suit vegetarian preferences. Substitutions in the sauce components are possible, such as different chili sauces or rice wine alternatives, to adjust flavor and dietary needs.
Ingredients
For the eggplant
- 400 g eggplant 14oz, see note 1, aka aubergine
- ½ teaspoon salt
For the sauce
- 1½ tablespoon black rice vinegar
- 1½ tablespoon Shaoxing rice wine see note 2
- ½ tablespoon dark soy sauce
- 1 tablespoon sugar
- 1½ tablespoon cornstarch
- 4 tablespoon water
- 1 teaspoon sesame oil
For stir-frying
- 1½ tablespoon neutral cooking oil generic cooking oil
- 50 g pork ⅓ cup, see note 3 for vegetarian options, minced meat, or beef or chicken
- 2 tablespoon Chili garlic sauce see note 4 & 5 for substitutes, picked
- 4 cloves garlic minced
- 2 teaspoon ginger minced
- 2 talks scallions separate the white & green parts, finely chopped
Instructions
Prepare the eggplant
- Add the salt to a pot of water. Bring it to a full boil while slicing the eggplant into batons.
- Put the eggplant into the boiling water. Cover and cook for 3-4 minutes until it becomes soft (but not mushy).
- Drain in a colander and press gently to remove any excess water.
Mix the sauce
- In a bowl, combine all the ingredients for the sauce. Set aside.
Stir fry the dish
- Pour oil into a hot wok over high heat. Stir in the minced meat. Fry until pale.
- Add pickled chilli, garlic, ginger and white part of the scallions. Sizzle until fragrant.
- Stir in the eggplant. Fry until it’s piping hot. Pour in the sauce (stir well beforehand). Stir to coat evenly.
- Turn off the heat once the sauce thickens. Sprinkle the green part of the scallions. Dish out and serve immediately.
Notes
- Use Chinese or Japanese eggplant for best texture; peel American eggplant if preferred due to tougher skin.
- Replace Shaoxing rice wine with white wine or Bai Jiu, or omit for alcohol-free cooking.
- Vegetarian versions can use homemade or store-bought pickled chili garlic sauce and substitute minced meat with tofu or chopped mushrooms.
- Chili bean paste can substitute pickled chili but adjust soy sauce to avoid excess salt.
User Reviews
Overall Rating
5
You'll Also Love
