Yu Xiang Eggplant

---
title: Yu Xiang Eggplant
description: "Sichuan fish-fragrant eggplant stir-fried with ground pork in a spicy, sweet, sour, and savory sauce."
servings: 4
time: 40 minutes
tags: [chinese, sichuan, eggplant, stir-fry, dinner]
cuisine: Chinese
difficulty: medium
nutrition-calories: 1000
nutrition-protein: 36g
nutrition-carbs: 64g
nutrition-fat: 72g
nutrition-fiber: 16g
nutrition-note: Oil absorption varies by eggplant variety, use less oil for a lighter dish. Skip the pork and add shiitake mushrooms for a vegan version.
long_description: "Yu xiang (鱼香) means \"fish-fragrant\", but there's no fish. The name comes from the classic Sichuan sauce originally used for braised fish: doubanjiang, garlic, ginger, scallion, vinegar, sugar, and chili. It's one of the great flavor profiles of Chinese cooking. Based on recipes from The Woks of Life and Omnivore's Cookbook."
rating: 4.5
---

== Make the Sauce ==

In a #measuring cup{}, combine @chicken stock{1/2%cup}, @doubanjiang{1%tablespoon}(spicy fermented bean paste, Pixian if you can find it), @soy sauce{1%tablespoon}, @Shaoxing wine{1%tablespoon}, @sugar{2%teaspoons}, @oyster sauce{2%teaspoons}, @toasted sesame oil{1%teaspoon}, @Chinkiang vinegar{1%teaspoon}(Chinese black vinegar, or rice vinegar), and @white pepper{1/8%teaspoon}. Stir to combine.

== Prep the Eggplant ==

Wash @Chinese eggplants{1%lb}(2-3 long eggplants). Cut off the ends and slice on a sharp angle into bite-sized triangular pieces. This shape gives more surface area for the sauce to cling to.

> If using globe eggplant, soak the pieces in salted water for 10-15 minutes first, then drain and pat dry. This draws out moisture and prevents oil-sponge behavior.

== Sear the Eggplant ==

Heat a #wok{} or #large skillet{} over medium-high heat. Add @neutral oil{1%tablespoon} and swirl to coat. Add the eggplant in a single layer and sear until browned on all sides, ~sear{7-10%minutes}. Add another splash of oil if the eggplant looks dry. Add a splash of water or Shaoxing wine to speed cooking if needed.

Transfer the eggplant to a plate. It should be tender but still hold its shape.

== Cook the Pork ==

Increase heat to high. Add @neutral oil{1%tablespoon} and @ground pork{4%oz}. Cook, breaking into small pieces, until browned and slightly crispy. Transfer to a plate.

== Build the Flavor Base ==

Reduce heat to medium. Add @neutral oil{1%tablespoon}, @minced ginger{1/2%teaspoon}, and @dried Chinese chili peppers{10}(whole). Stir for ~{1%minute} until the chilies are toasted and fragrant.

> For extra heat, split a few chilies open to release the seeds.

Increase heat to high. Add @garlic{4%cloves}(finely chopped), the white portions of @scallions{2}(cut on an angle into 2-inch pieces, white and green separated), and the cooked pork. Toss quickly.

== Combine ==

Add the seared eggplant and the sauce. Stir gently and let cook for ~{1-2%minutes} until the sauce comes to a simmer.

Stir @cornstarch{2%teaspoons}(mixed with 1 tablespoon water) to recombine, then add about half to the sauce. Stir until thickened, add more slurry if too thin, a splash of water if too thick.

Add the green portions of the scallions and toss. Serve immediately over steamed rice.