Yu Xiang Qie Zi (Sichuan Eggplant)
User Reviews
4.9
Yu Xiang Qie Zi (Sichuan Eggplant)
Description
The eggplants are sliced into strips retaining some skin, soaked in salted water to reduce bitterness and prevent discoloration, then coated with starch to help the sauce adhere. They are fried lightly until golden. A separate sauce is prepared by stir-frying ground pork with doubanjiang (broad bean paste), pickled peppers, garlic, ginger, and scallion whites, creating a fragrant base with red chili oil.
The sauce ingredients are combined and cooked until thickened before stirring into the eggplants, coating them fully. Chopped green onion tops are sprinkled on to finish. This balances tender eggplant with a richly flavored, spicy, and slightly sweet sauce that is characteristic of Sichuan cuisine.
The cooking process ensures the eggplant is flavorful through the sauce adhesion and pork mixture, creating a dish that works well as a main or side in a meal with rice. It is best served freshly cooked to retain texture.
Ingredients
- 2 eggplant around 400g, long
- 1/4 cup ground pork
- 1 tbsp. pickled peppers chopped
- 1/2 tbsp. broad bean paste , Doubanjiang
- 2 garlic chopped, cloves
- 1 tbsp. ginger chopped
- 2 green onions , white part and green part separately chopped
- 2 tbsp. vegetable oil
- 1 tsp. salt for soaking
- starch for coating
Bowl sauce
- 2 tsp. soy sauce light
- 1 tbsp. black vinegar
- 5 tbsp. water
- 1 tbsp. starch , cornstarch
- 2 tbsp. sugar
- 1/4 tsp. salt
Instructions
Preparation
- Prepare the eggplants | Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attach on the eggplants)
- Prepare the bowl sauce | Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
Fry the eggplants
- Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
Make Yu Xiang Sauce
- Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
- Stir in the sauce. Cook for a while until the sauce is thickened.
Assemble the dish
- Mix well and make sure the eggplants are well coated. Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.
Notes
- Both doubanjiang and soy sauce contain salt; adjust additional salt carefully to avoid oversalting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 1374mg | 57% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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