Fish-Fragrant Eggplant (Yu Xiang Eggplant)
A classic Sichuan dish of tender eggplant in a sweet, sour, and slightly spicy sauce. The complex flavors are incredibly appetizing.
Ingredients
14 items- Eggplant 400g
- Ground pork 80g
- Pickled red chili 30g
- Ginger 10g
- Garlic 15g
- Green onion 15g
- Light soy sauce 1 tbsp
- Vinegar 1 tbsp
- Sugar 1 tbsp
- Cooking wine 1 tsp
- Cornstarch 1 tsp
- Water 2 tbsp
- Salt to taste
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Wash the eggplant and cut into strips. Soak in lightly salted water for 10 minutes, then drain thoroughly. This reduces oil absorption.
Heat enough vegetable oil in a wok over high heat to about 180°C. Deep-fry the eggplant strips until golden brown and slightly charred, about 3-4 minutes. Remove and drain oil.
Prepare the fish-fragrant sauce: mix light soy sauce, vinegar, sugar, cooking wine, cornstarch, and water in a bowl. Stir until combined and set aside.
Leave about 1 tbsp oil in the wok, heat over medium heat. Add ground pork and stir-fry until changed color and rendered oil, about 2 minutes. Remove and set aside.
Reduce heat to low, add chopped pickled chili, ginger, and garlic to the remaining oil. Stir-fry slowly until the oil turns red and fragrant, about 1-2 minutes.
Return the cooked pork to the wok, turn to medium heat, and stir well to combine, about 30 seconds.
Add the deep-fried eggplant, increase to high heat, and quickly stir-fry to coat everything evenly with the chili mixture, about 1 minute.
Pour the prepared sauce along the edge of the wok. Keep stir-frying over high heat until the sauce thickens and clings to the ingredients. Sprinkle green onions, toss a few times, and serve.
Tips
Soaking eggplant in salted water reduces oil absorption. Maintain a 1:1 ratio of vinegar to sugar in the sauce; adjust to taste. Ensure oil is hot enough when deep-frying to prevent the eggplant from becoming greasy.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.