📝 About This Recipe
Yuxiang Qiezi, or 'Fish-Fragrant' Eggplant, is a cornerstone of Sichuan cuisine, celebrated for its complex balance of salty, sweet, sour, and spicy notes despite containing no actual seafood. This dish features tender, melt-in-your-mouth eggplant batons that have been expertly braised in a rich, aromatic sauce of fermented chili bean paste, garlic, and ginger. It is a masterclass in texture and flavor, transforming the humble eggplant into a silky, savory delight that is deeply satisfying and quintessentially Chinese.
🥗 Ingredients
Main Ingredients
- 3 large Chinese Eggplants (long and slender, cut into 3-inch batons)
- 1 teaspoon Salt (for drawing out moisture)
- 2-3 tablespoons Cornstarch (for coating the eggplant)
- 1/2 cup Neutral Oil (such as vegetable or canola oil for shallow frying)
Aromatics
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 2 stalks Scallions (whites and greens separated; whites minced)
- 1.5 tablespoons Sichuan Pixian Doubanjiang (fermented chili bean paste, finely chopped)
The Yuxiang Sauce
- 2 tablespoons Chinkiang Black Vinegar (provides the essential malty sourness)
- 1 tablespoon Light Soy Sauce
- 1.5 tablespoons Granulated Sugar (adjust to balance the vinegar)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/4 cup Chicken Stock (or water)
- 1 teaspoon Cornstarch (for thickening the sauce)
For Garnish
- 1 handful Scallion Greens (thinly sliced)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Prepare the eggplant by cutting them into uniform batons, about 3 inches long and 3/4 inch thick. Place them in a large bowl and sprinkle with 1 teaspoon of salt. Toss well and let sit for 15 minutes to draw out excess moisture.
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2
While the eggplant rests, whisk together all 'The Yuxiang Sauce' ingredients in a small bowl until the sugar and cornstarch are fully dissolved. Set aside.
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3
Rinse the salted eggplant batons under cold water to remove excess salt, then pat them thoroughly dry with paper towels. This step is crucial for achieving a good texture.
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4
Place the dried eggplant back into a clean bowl and toss with 2-3 tablespoons of cornstarch until each piece is lightly and evenly coated.
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5
Heat the neutral oil in a wok or large skillet over medium-high heat. Once the oil is shimmering, add the eggplant in batches. Shallow fry until the edges are golden brown and the centers are soft, about 3-5 minutes per batch.
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6
Remove the fried eggplant with a slotted spoon and drain on a wire rack or paper towels. Carefully pour out most of the oil from the wok, leaving about 1 tablespoon behind.
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7
Reduce the heat to medium. Add the minced garlic, ginger, and scallion whites to the wok. Stir-fry for 30 seconds until fragrant but not browned.
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8
Add the finely chopped Doubanjiang (chili bean paste) to the aromatics. Stir-fry for 1 minute until the oil turns a bright, vibrant red and the paste is fragrant.
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9
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the wok. Bring to a gentle simmer, stirring constantly as it begins to thicken and turn glossy.
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10
Carefully return the fried eggplant to the wok. Gently fold the eggplant into the sauce, being careful not to break the tender batons. Braise for 1-2 minutes to allow the eggplant to absorb the flavors.
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11
Once the sauce has reached a thick, syrupy consistency that coats the eggplant perfectly, remove from heat.
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12
Transfer to a serving platter. Garnish generously with the reserved scallion greens and toasted sesame seeds. Serve immediately.
💡 Chef's Tips
Use Chinese or Japanese eggplants as they have thinner skins and fewer seeds, leading to a much creamier texture. Don't skip the salting and drying process; it prevents the eggplant from acting like a sponge and soaking up too much oil. If you cannot find Pixian Doubanjiang, you can substitute with a standard chili garlic sauce, though the flavor will be less fermented and deep. For a vegan version, ensure you use vegetable stock or water instead of chicken stock in the sauce base. Control your heat when frying the aromatics; if the garlic burns, it will turn the entire dish bitter.
🍽️ Serving Suggestions
Serve alongside a big bowl of steaming jasmine rice to soak up every drop of the savory sauce. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) to provide a cool contrast to the heat. Accompany with a crisp, cold Tsingtao beer or a slightly off-dry Riesling to balance the spice. Serve as part of a multi-course Chinese dinner alongside a simple steamed fish or stir-fried greens like bok choy.