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Yu Xiang Qie Zi (Fish Fragrant Eggplant)

Yu Xiang Qie Zi, also known as Fish Fragrant Eggplant, is a classic Sichuan dish that boasts a unique name contrasting its deliciously complex flavor profile. Despite the name, this dish doesn't actually contain fish but rather features a combination of tangy, sweet, and spicy flavors that are characteristic of Sichuan cuisine. Here's how you can prepare Yu Xiang Qie Zi at home:
Prep Time15 minutes
Active Time12 minutes
Course: Main Course
Cuisine: Chinese
Yield: 2
Cost: $3

Equipment

  • wok

Materials

  • 2 Chinese eggplants, sliced into batons
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons doubanjiang (Sichuan chili bean paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon cornstarch, dissolved in 2 tablespoons water
  • Chopped green onions for garnish

Instructions

  • Prepare the Eggplant: Wash the Chinese eggplants and trim the ends. Slice the eggplants into batons or rounds, about 2 inches in length.
  • Sear the Eggplant: Heat a wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is hot, add the sliced eggplant. Stir-fry for about 4-5 minutes until the eggplant is slightly softened and starting to turn golden. Remove the eggplant from the wok and set it aside.
  • Prepare the Sauce Base: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger. Stir-fry until fragrant.
  • Infuse Flavors: Stir in the doubanjiang (Sichuan chili bean paste) and cook for about 30 seconds.
  • Create the Signature Sauce: Add soy sauce, sugar, rice vinegar, and chicken or vegetable broth to the wok. Mix well to create the sauce base.
  • Thicken the Sauce: Pour in the dissolved cornstarch-water mixture. Stir quickly to thicken the sauce.
  • Combine Eggplant and Sauce: Return the cooked eggplant to the wok with the sauce. Toss the eggplant to coat it evenly with the sauce.
  • Simmer and Finish: Let the Yu Xiang Qie Zi simmer for a few minutes until the eggplant is tender and fully coated with the sauce.

Notes

Tips:
Adjust the level of spiciness by adding more or less doubanjiang (Sichuan chili bean paste) according to your preference.
Garnish the dish with chopped fresh cilantro or toasted sesame seeds for added texture and visual appeal.
Yu Xiang Qie Zi pairs well with other Sichuan-inspired dishes or a simple vegetable side for a balanced meal.
Serve the dish with a side of steamed greens or blanched vegetables to complement its vibrant flavors.