Yú Xiāng Qiézi
Silky eggplant soaks up a glossy Sichuan-style sauce that is savoury, tangy, lightly sweet, and gently numbing from peppercorns. It is the kind of quick stir-fry that looks dramatic in the pan and tastes even better spooned over hot rice.
Ingredients
Eggplant and aromatics
- 500 gChinese eggplants
- 4 cloves (16 g), finely choppedgarlic
- 15 g, finely choppedfresh ginger
- 3, sliced into 3 cm lengthsgreen onions
- 2 tbsp (30 ml)neutral oil
Yu xiang sauce
- 2 tbsp (30 ml)light soy sauce
- 1 tbsp (15 ml)Chinkiang black vinegar
- 1 tbsp (15 ml)Shaoxing wine
- 1 tbsp (18 g)doubanjiang
- 2 tsp (8 g)sugar
- 1 tsp (3 g)cornstarch
- 80 mlwater
- 1 tsp (5 ml)toasted sesame oil
Spices and finish
- 1 tsp (2 g), lightly crushedSichuan peppercorns
- 2, snipped in halfdried red chilies
- from 1 onion, thinly sliced for garnishgreen onion tops
Instructions
- 1
Trim the eggplants and cut them into batons about 6 cm long and 1.5 cm thick. Finely chop the garlic and ginger, slice the green onions, and keep the green tops separate for garnish. In a small bowl, whisk together the soy sauce, black vinegar, Shaoxing wine, doubanjiang, sugar, cornstarch, water, and sesame oil until smooth so the cornstarch is fully dissolved.
- 2
Heat a wok or large frying pan over medium-high heat until hot. Add the neutral oil and swirl to coat. Add the eggplant in a single layer as much as possible and stir-fry for 6-8 minutes, turning often, until the pieces are softened, lightly golden at the edges, and beginning to collapse. If the pan looks dry before the eggplant softens, lower the heat slightly and keep tossing rather than adding more oil immediately.
- 3
Push the eggplant to the sides of the wok. Add the Sichuan peppercorns and dried chilies to the center and stir for 10-15 seconds until fragrant but not darkened. Add the garlic, ginger, and the white and pale green parts of the onions; stir-fry for about 30 seconds, just until aromatic. This quick blooming step builds the dish's signature warm, numbing fragrance.
- 4
Give the sauce a quick stir to recombine the cornstarch, then pour it into the wok. Toss continuously for 1-2 minutes until the sauce boils, turns glossy, and clings to the eggplant. The eggplant should be silky and fully tender, not spongy or raw in the center.
- 5
Transfer to a warm serving plate and scatter over the reserved green onion tops. Serve immediately while the sauce is glossy and the eggplant is at its softest, ideally with steamed rice.
Nutrition per serving
Notes
- •Chinese eggplants are ideal because they become silky quickly and have thinner skins; if using globe eggplant, cut slightly smaller and allow a few extra minutes of cooking.
- •Do not overcrowd the pan; if your wok is small, cook the eggplant in two quick batches for better browning and a less oily result.
- •For a more traditional, deeper savoury note, you can add 1-2 teaspoons of finely chopped pickled chili or Sichuan preserved vegetables if available.
- •This dish is excellent with plain jasmine rice, and a simple cucumber salad makes a fresh contrast to the rich, spicy sauce.
Background
Yú xiāng, meaning 'fish-fragrant,' is a classic Sichuan flavor profile built from pickled chili, garlic, ginger, vinegar, and sugar; despite the name, many yú xiāng dishes contain no fish at all. Yú Xiāng Qiézi is a beloved home-style preparation that showcases Sichuan cuisine's balance of spicy, sour, sweet, and aromatic elements in a deeply comforting way.
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