📝 About This Recipe
Hailing from the heart of Sichuan province, this classic dish features velvety, melt-in-your-mouth eggplant batons bathed in a complex 'fish-fragrant' sauce. Despite the name, no fish is involved; rather, it utilizes the traditional aromatics used in Sichuan fish cookery to create a perfect balance of salty, sweet, sour, and spicy notes. This recipe uses a traditional salt-and-sear method to ensure the eggplant remains vibrant and tender without absorbing excessive oil.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Chinese Eggplant (long, slender purple variety; cut into 3-inch batons)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 2 tablespoons Cornstarch (to coat eggplant before frying)
- 4 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
The Aromatics
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 pieces Scallions (whites and greens separated; finely chopped)
- 1.5 tablespoons Sichuan Doubanjiang (fermented broad bean chili paste; finely chopped)
Yu Xiang Sauce Base
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 tablespoon Chinkiang Black Vinegar (essential for the authentic smoky-sour profile)
- 1 tablespoon Granulated Sugar (to balance the heat and acidity)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1/4 cup Chicken Broth or Water
- 1 teaspoon Cornstarch (for thickening the sauce)
Garnish
- 1/2 teaspoon Toasted Sesame Oil (for aroma)
- 1 handful Fresh Cilantro (optional)
👨🍳 Instructions
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1
Place the eggplant batons in a large bowl and toss with 1 teaspoon of salt. Let them sit for 15-20 minutes to draw out excess moisture; this prevents them from becoming greasy.
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2
While the eggplant rests, whisk together the light soy sauce, Chinkiang vinegar, sugar, Shaoxing wine, chicken broth, and 1 teaspoon of cornstarch in a small bowl. Set this sauce mixture aside.
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3
Finely mince the garlic, ginger, and the white parts of the scallions. Chop the Doubanjiang paste if it contains large bean chunks to release more flavor.
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4
Drain the liquid from the eggplant bowl and pat the pieces very dry with a paper towel. Toss the eggplant with 2 tablespoons of cornstarch until lightly and evenly coated.
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5
Heat 3 tablespoons of oil in a wok or large non-stick skillet over medium-high heat until shimmering.
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6
Add the eggplant in a single layer (work in batches if necessary). Fry for 5-7 minutes, turning occasionally, until the edges are golden brown and the flesh is tender. Remove eggplant and set aside.
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7
Wipe out the wok if there are burnt bits, and add the remaining 1 tablespoon of oil over medium heat.
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8
Add the Doubanjiang chili paste and stir-fry for 30 seconds until the oil turns a bright red and becomes fragrant.
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9
Add the minced garlic, ginger, and scallion whites. Stir-fry for another 1 minute until highly aromatic, being careful not to burn the garlic.
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10
Give the sauce mixture a quick stir to incorporate the settled starch, then pour it into the wok.
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11
Simmer the sauce for 30-60 seconds until it begins to thicken and look glossy.
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12
Return the cooked eggplant to the wok. Toss gently for 1-2 minutes to ensure every piece is thoroughly glazed in the sauce.
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13
Remove from heat. Drizzle with sesame oil and toss in the scallion greens.
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14
Transfer to a warm serving platter and garnish with cilantro if desired. Serve immediately.
💡 Chef's Tips
Use Chinese or Japanese eggplant as they have thinner skins and fewer seeds than Globe eggplant. Don't skip the salting step; it collapses the cell structure so the eggplant doesn't act like a sponge for oil. If you can't find Chinkiang vinegar, a mix of balsamic and red wine vinegar is a decent substitute. For a vegan version, ensure you use vegetable broth or water instead of chicken broth. Adjust the Doubanjiang amount based on your spice tolerance; it is quite salty and pungent.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the extra sauce. Pairs beautifully with a crisp, cold lager or a dry Riesling to cut through the spice. Serve as part of a multi-course Chinese meal with a light smashed cucumber salad. Accompany with a simple stir-fried protein like velveted chicken or garlic shrimp. For a refreshing finish, serve with sliced oranges or lychees.