Fish Fragrant Eggplant (Yuxiang Qiezi)

5 from 19 votes

Fish Fragrant Eggplant (Yuxiang Qiezi)

Fish fragrant eggplant or yuxiang qiezi (鱼香茄子) is a spicy, sweet, tangy, and savory Sichuan recipe popular across China—with no fish in it!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 246kcal

Author: Bill

Ingredients

For the Sauce:

½ cup chicken stock
1 tablespoon spicy bean sauce (la doubanjiang - 辣豆瓣酱)
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry cooking sherry)
2 teaspoons sugar
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon fish sauce (optional)
⅛ teaspoon white pepper

For the rest of the dish:

1 pound purple Chinese eggplants (1 pound/500g = 2-3 long eggplants)
3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
4 ounces ground pork (or ground chicken or turkey)
1/2 teaspoon minced ginger
10 dried chili peppers
4 cloves garlic (finely chopped)
2 scallions (cut on a sharp angle into 2-inch/5cm pieces; white and green parts separated)
2 teaspoons cornstarch (mixed with 1 tablespoon water)

US Customary - Metric

Instructions

In a measuring cup or medium bowl, combine the sauce ingredients: the chicken stock, spicy bean sauce, soy sauce, Shaoxing wine, sugar, oyster sauce, sesame oil, rice vinegar, fish sauce (if using), and white pepper.
Wash the eggplants, cut the ends off, and slice them into equal sized triangular pieces.
Place your wok over medium-high heat. Once the wok is hot, add 1 tablespoon of neutral oil to coat. Add the eggplant, spreading the pieces out in one layer. Sear the eggplant until browned on all sides. After about 2-3 minutes of cooking, add a bit more oil around the perimeter of the wok if the eggplant looks dry. You can lower the heat if needed, and add a splash of Shaoxing wine and/or water to speed the cooking process. Cook the eggplant for about 7-10 minutes, or until tender. Set all the cooked eggplant aside on a plate.
Increase the heat to high until the wok starts to smoke, and add another tablespoon of oil, along with the ground pork. After the pork has browned and is slightly crispy, remove it from the wok and set aside.
Reduce the heat to medium, and add the remaining tablespoon of oil, ginger and dried chilies. Cook, stirring frequently, for 1 minute, or until the chilies are toasted and fragrant.
Increase the heat to high, and add the garlic, white portions of the scallions, and the cooked ground pork. Give everything a quick stir, and add the seared eggplant and pre-mixed sauce. Gently stir everything together, and let the mixture cook for 1-2 minutes, stirring occasionally, until the sauce comes to a simmer.
Mix the cornstarch slurry again, and add about half of it to the sauce. Stir until the sauce thickens, and add the green portions of the scallions. Make adjustments to the sauce if needed: add more slurry if it’s too thin, and add a bit of water if it’s too thick. Serve immediately.

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