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Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)
4.9 from 84 votes

Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)

Yu Xiang Eggplant is a Sichuan-style stir-fry featuring tender bites of eggplant cooked with a balanced savory-sweet-sour sauce made from vinegar, soy sauce, Shaoxing wine, sugar, and stock. The eggplant is coated in cornstarch for a slight crispness before being pan-fried and then combined with aromatics like garlic, ginger, green onions, dried chili peppers, and spicy doubanjiang. Ground pork is optional but adds richness. The dish has a nuanced tangy and spicy flavor profile typical of Sichuan cuisine.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 to 4 ervings
Calories: 205 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 Chinese eggplant , cut to bite-sized pieces (or regular eggplant) (*Footnote 1)
  • 1 teaspoon salt
  • 2 teaspoons cornstarch (to coat the eggplant)
Sauce
  • 2 tablespoons Chinkiang vinegar
  • 1 1/2 tablespoons soy sauce or soy sauce, light
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 tablespoons sugar
  • 1/4 cup chicken stock (or vegetable stock)
  • 2 teaspoons cornstarch
Cook
  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 oz ground pork (or chicken) (*Footnote 2) (Optional)
  • 2 green onions , sliced
  • 2 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • 8 to 10 dried chili pepper Chinese variety
  • 2 teaspoons doubanjiang
  • 1/4 teaspoon Sichuan peppercorn Optional, ground

Instructions

    Cup of Yum
  1. Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a plate on top so the eggplant pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
  2. Add all the sauce ingredients into a bowl. Stir to mix well.
  3. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated.
  4. Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
  5. Add the remaining 1 tablespoon of oil and the ground meat. Cook and chop the pork into smaller pieces, until fully cooked.
  6. Add green onion, garlic, ginger and chili pepper. Stir a few times to release fragrance.
  7. Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
  8. Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.

Notes

  • Using long Asian eggplants like Chinese or Japanese varieties results in better texture and may remove the need for salting and soaking.
  • Regular eggplants require soaking in salted water to reduce bitterness and improve texture before cooking.
  • The ground pork is optional; omitting it creates a vegan dish that still maintains a flavorful sauce.
  • Adjust spiciness by varying the amount of dried chili peppers and doubanjiang used.

Nutrition Information

Serving 1serving Calories 205kcal (10%) Carbohydrates 19.2g (6%) Protein 7.4g (15%) Fat 11.2g (17%) Saturated Fat 2g (10%) Cholesterol 16mg (5%) Sodium 460mg (19%) Potassium 377mg (8%) Fiber 4.2g (17%) Sugar 10.8g (22%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 to 4 ervings

Amount Per Serving

Calories 205

% Daily Value*

Serving 1serving
Calories 205kcal 10%
Carbohydrates 19.2g 6%
Protein 7.4g 15%
Fat 11.2g 17%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 460mg 19%
Potassium 377mg 8%
Fiber 4.2g 17%
Sugar 10.8g 22%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.