Sichuan Eggplant Fish Fragrant Eggplate Recipes

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YU XIANG QIE ZI (SICHUAN EGGPLANT)



Yu Xiang Qie Zi (Sichuan Eggplant) image

Sichuan style eggplants stir fry

Provided by Elaine

Categories     Side Dish

Time 20m

Number Of Ingredients 16

2 long eggplants (, around 400g)
1/4 cup mince pork
1 tbsp. chopped pickled peppers
1/2 tbsp. broad bean paste ( , Doubanjiang)
2 garlic cloves ( , chopped)
1 tbsp. chopped ginger
2 green onions ( , white part and green part separately chopped)
2 tbsp. vegetable cooking oil
1 tsp. salt for soaking
starch for coating
2 tsp. light soy sauce
1 tbsp. black vinegar
5 tbsp. water
1 tbsp. starch (,)
2 tbsp. sugar
1/4 tsp. salt

Steps:

  • Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
  • Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
  • Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
  • Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
  • Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
  • Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 12 g, Sodium 1374 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SICHUAN EGGPLANT STIR FRY (鱼香茄子)



Sichuan Eggplant Stir Fry (鱼香茄子) image

Crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. A signature Sichuan dish that turns eggplant haters into eggplant lovers. {vegetarian adaptable}

Provided by Maggie Zhu

Categories     Main

Time 35m

Number Of Ingredients 18

2 (1 lbs / 450 g in total) eggplant (, cut to 8-cm (3-inch) sticks (*Footnote 1))
1 teaspoon salt
1/4 cup cornstarch (, to coat the eggplant)
3 tablespoons Chinkiang vinegar
1 tablespoon light soy sauce ((or soy sauce))
1 tablespoon dark soy sauce ((or soy sauce))
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon Doubanjiang ((fermented chili bean paste))
2 tablespoons sugar
1/2 cup chicken stock ((or vegetable stock))
1 tablespoon cornstarch
1/2 cup peanut oil ((or vegetable oil))
2 teaspoons Sichuan peppercorns
4 green onions (, chopped)
3 tablespoons minced garlic (about 8 cloves garlic)
1 tablespoon ginger (, minced)
1/2 lbs (230 g) ground pork ( (*Footnote 2) (Optional))
8 to 10 Chinese dried chili peppers ((or Korean dried chili peppers))

Steps:

  • Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
  • Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
  • Add all the sauce ingredients into a bowl. Stir to mix well.
  • Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  • Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
  • Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
  • Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
  • Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
  • Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
  • Serve hot over steamed rice as a main.

Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, Carbohydrate 25.1 g, Protein 2.7 g, Fat 27.6 g, Cholesterol 0.9 mg, Sodium 846.7 mg, Sugar 10.4 g

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