Photograph of the finished Yu xiang qie zi (fish-fragrant eggplant)

China · Cà tím xào ngư hương

Yu xiang qie zi (fish-fragrant eggplant)

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1.8 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 4 sprigs
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the eggplant into long strips, toss with a little salt for 10 minutes, then drain well.
  2. 2 Fry the eggplant in hot oil for 4 minutes until tender and golden brown around the edges, then remove and drain.
  3. 3 Sauté Sichuan-style fermented soybean paste with minced garlic and ginger for 1 minute until it turns red and releases its aroma.
  4. 4 Mix sugar, vinegar, and soy sauce with 60 ml of water, then pour into a pan and boil for 1 minute.
  5. 5 Add the eggplant and stir-fry for 2 minutes. Pour in the cornstarch mixture to thicken the sauce, then sprinkle with chopped scallions.
Start cooking