--- title: "Yu Xiang Eggplant" description: "Sichuan fish-fragrant eggplant stir-fried with ground pork in a spicy, sweet, sour, and savory sauce." url: "https://briansunter.com/recipes/yu-xiang-eggplant" --- # Yu Xiang Eggplant Sichuan fish-fragrant eggplant stir-fried with ground pork in a spicy, sweet, sour, and savory sauce. 9 min 4 servings chinese sichuan eggplant stir-fry dinner Scale Units ## Nutrition Estimates per serving (recipe yields 4). - Calories - 250 - total 1000 - Protein - 9g - total 36g - Carbs - 16g - total 64g - Fat - 18g - total 72g - Fiber - 4g - total 16g Oil absorption varies by eggplant variety, use less oil for a lighter dish. Skip the pork and add shiitake mushrooms for a vegan version. ## Ingredients - 0.50 cup chicken stock - 1 tablespoon doubanjiang - 1 tablespoon soy sauce - 1 tablespoon Shaoxing wine - 2 teaspoons sugar - 2 teaspoons oyster sauce - 1 teaspoon toasted sesame oil - 1 teaspoon Chinkiang vinegar - 0.13 teaspoon white pepper - 1 lb Chinese eggplants - 3 tablespoon neutral oil - 4 oz ground pork - 0.50 teaspoon minced ginger - 10 dried Chinese chili peppers - 4 cloves garlic - 2 scallions - 2 teaspoons cornstarch ## Equipment - measuring cup - wok - large skillet ## About 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. ## Instructions ### Make the Sauce 1 In a measuring cup , combine 0.50 cup chicken stock , 1 tablespoon doubanjiang , 1 tablespoon soy sauce , 1 tablespoon Shaoxing wine , 2 teaspoons sugar , 2 teaspoons oyster sauce , 1 teaspoon toasted sesame oil , 1 teaspoon Chinkiang vinegar , and 0.13 teaspoon white pepper . Stir to combine. ### Prep the Eggplant 2 Wash 1 lb Chinese 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. Note 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 3 Heat a wok or large skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Add the eggplant in a single layer and sear until browned on all sides, 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. 4 Transfer the eggplant to a plate. It should be tender but still hold its shape. ### Cook the Pork 5 Increase heat to high. Add 1 tablespoon neutral oil and 4 oz ground pork . Cook, breaking into small pieces, until browned and slightly crispy. Transfer to a plate. ### Build the Flavor Base 6 Reduce heat to medium. Add 1 tablespoon neutral oil , 0.50 teaspoon minced ginger , and 10 dried Chinese chili peppers . Stir for 1 minute until the chilies are toasted and fragrant. Note For extra heat, split a few chilies open to release the seeds. 7 Increase heat to high. Add 4 cloves garlic , the white portions of 2 scallions , and the cooked pork. Toss quickly. ### Combine 8 Add the seared eggplant and the sauce. Stir gently and let cook for 1-2 minutes until the sauce comes to a simmer. 9 Stir 2 teaspoons cornstarch 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. 10 Add the green portions of the scallions and toss. Serve immediately over steamed rice. View Cooklang Source recipe.cook ``` --- 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. ```