SICHUAN EGGPLANT STIR FRY (鱼香茄子)
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
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
More about "vegan spicy garlic eggplant 鱼香茄子 yú xiāng qiézi recipes"
EGGPLANT WITH GARLIC SAUCE (YU XIANG QIEZI, 鱼香茄子)
From redhousespice.com
WHAT YOU NEED FOR AN EASY SPICY GARLIC EGGPLANT - WOONHENG
EGGPLANT IN GARLIC SAUCE THAT’S PLANT-BASED AND OIL …
From godairyfree.org
YU XIANG EGGPLANT RECIPE (CHINESE EGGPLANT WITH …
From kitchenmisadventures.com
WEEKNIGHT SPICY EGGPLANT WITH GARLIC SAUCE (YU XIANG …
From vietworldkitchen.com
CHINESE EGGPLANT WITH GARLIC SAUCE - SIX HUNGRY FEET
From sixhungryfeet.com
YU XIANG QIE ZI (SICHUAN-STYLE BRAISED EGGPLANT WITH PICKLED …
From seriouseats.com
SICHUAN YUXIANG EGGPLANT (YUXIANG QIEZI, 鱼香茄子
From blog.themalamarket.com
EGGPLANT WITH GARLIC SAUCE (鱼香茄子) | TWO PLAID APRONS
From twoplaidaprons.com
CHINESE EGGPLANT IN HOT GARLIC SAUCE RECIPE - THE MAD …
From themadscientistskitchen.com
SICHUAN EGGPLANT (鱼香茄子) - VEGAN RECIPES
From vforveganista.com
FISH FRAGRANT EGGPLANT (YUXIANG QIEZI) - THE WOKS OF LIFE
From thewoksoflife.com
YU XIANG QIE ZI {EGGPLANT WITH SPICY GARLIC SAUCE}
From homenaturallymade.com
EGGPLANT WITH GARLIC SAUCE (魚香茄子) - MADE WITH LAU
From madewithlau.com
YU XIANG QIE ZI (FISH-FRAGRANT EGGPLANT) - THAT SPICY …
From thatspicychick.com
CHINESE EGGPLANT WITH GARLIC SAUCE (鱼香茄子) - PUPS …
From pupswithchopsticks.com
CHINESE YU XIANG EGGPLANT RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
EGGPLANT WITH GARLIC SAUCE RECIPE - SIDECHEF
From sidechef.com
VEGAN SPICY GARLIC EGGPLANT (鱼香茄子, Yú XIāNG QIéZI)
From bestofvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love