Fish Fragrant Eggplant (Yuxiang Qiezi)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
246 kcal
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Course
Main Course
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Cuisine
Chinese
Fish Fragrant Eggplant (Yuxiang Qiezi)
Description
In Fish Fragrant Eggplant, Chinese eggplants are cut into triangular pieces and seared in hot oil until browned on all sides and tender. Multiple additions of oil and deglazing with Shaoxing wine or water help achieve a soft texture. Separately, ground pork is browned over high heat, stirred with minced ginger, garlic, white parts of scallions, and dried chilies to layer heat and aromatics.
The specially prepared sauce combines chicken stock with spicy bean paste, soy sauce, Shaoxing wine, sugar, oyster sauce, sesame oil, rice vinegar, fish sauce (optional), and white pepper, delivering complexity and umami. Cornstarch slurry thickens the sauce slightly to coat the eggplant and pork evenly. Green scallion parts are added toward the end for freshness. The final texture features tender eggplant absorbing the sauce, mingled with savory pork and spice.
This dish pairs well with steamed rice and demonstrates a Chinese flavor profile often described as "fish fragrant" despite containing no fish. It balances spicy, sweet, salty, and tangy elements, showcasing the versatility of eggplant in stir-fries.
Ingredients
For the Sauce:
- ½ cup chicken stock
- 1 tablespoon bean sauce la doubanjiang - 辣豆瓣酱, spicy
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry cooking sherry)
- 2 teaspoons sugar
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon fish sauce (optional)
- ⅛ teaspoon white pepper
For the rest of the dish:
- 1 pound Chinese eggplant 1 pound/500g = 2-3 long eggplants, purple variety
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 4 ounces ground pork (or ground chicken or turkey)
- 1/2 teaspoon ginger minced
- 10 dried chili peppers
- 4 cloves garlic (finely chopped)
- 2 scallions (cut on a sharp angle into 2-inch/5cm pieces; white and green parts separated)
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
Instructions
- In a measuring cup or medium bowl, combine the sauce ingredients: the chicken stock, spicy bean sauce, soy sauce, Shaoxing wine, sugar, oyster sauce, sesame oil, rice vinegar, fish sauce (if using), and white pepper.
- Wash the eggplants, cut the ends off, and slice them into equal sized triangular pieces.
- Place your wok over medium-high heat. Once the wok is hot, add 1 tablespoon of neutral oil to coat. Add the eggplant, spreading the pieces out in one layer. Sear the eggplant until browned on all sides. After about 2-3 minutes of cooking, add a bit more oil around the perimeter of the wok if the eggplant looks dry. You can lower the heat if needed, and add a splash of Shaoxing wine and/or water to speed the cooking process. Cook the eggplant for about 7-10 minutes, or until tender. Set all the cooked eggplant aside on a plate.
- Increase the heat to high until the wok starts to smoke, and add another tablespoon of oil, along with the ground pork. After the pork has browned and is slightly crispy, remove it from the wok and set aside.
- Reduce the heat to medium, and add the remaining tablespoon of oil, ginger and dried chilies. Cook, stirring frequently, for 1 minute, or until the chilies are toasted and fragrant.
- Increase the heat to high, and add the garlic, white portions of the scallions, and the cooked ground pork. Give everything a quick stir, and add the seared eggplant and pre-mixed sauce. Gently stir everything together, and let the mixture cook for 1-2 minutes, stirring occasionally, until the sauce comes to a simmer.
- Mix the cornstarch slurry again, and add about half of it to the sauce. Stir until the sauce thickens, and add the green portions of the scallions. Make adjustments to the sauce if needed: add more slurry if it’s too thin, and add a bit of water if it’s too thick. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 374mg | 16% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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