This recipe brings the authentic flavors of Yu Xiang Qie Zi , a classic Sichuan dish, right to your kitchen. Tender eggplant batons are bathed in a savory, slightly sweet, and subtly spicy sauce, punctuated by the rich umami of minced pork. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a weekend feast.
Why you will love this recipe:
- Authentic Flavors: This recipe captures the true essence of Yu Xiang Qie Zi, with its complex blend of salty, sweet, sour, and spicy notes.
- Easy to Make: Despite its complex flavors, this dish is surprisingly easy to prepare, even for beginner cooks.
- Versatile: You can adjust the spice level to your preference and even make a vegetarian version by omitting the pork.
- Healthy-ish: While traditionally deep-fried, this recipe offers a healthier pan-steamed eggplant option without sacrificing flavor.
- Crowd-Pleaser: The delicious sauce and tender eggplant are sure to be a hit with everyone at the table.
Ingredients:
- 1 cup vegetable oil, or canola, sunflower oil (Note 1 for no-fry version)
- 1 large eggplant or 2 medium/small (450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6″), skin on (Note 2)
- 100g / 3.5 oz pork mince / ground pork (Note 3)
- 1 tbsp ginger, finely minced
- 1 1/2 tbsp garlic, finely minced
- 1 green onion, finely sliced, white & pale green part (for cooking) separated from the green part (garnish)
- 1 tsp pickled red chilli, or any pickled spicy peppers (Note 4)
- 1 tbsp broad bean sauce, we use Pixian doubanjiang, the spicy Sichuan version(Note 5)
Sauce:
- 1 1/2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce (Note 7)
- 1/2 tsp dark soy sauce (Note 7)
- 1 1/2 tbsp sugar
- 1 tsp honey
- 3 1/2 tsp black vinegar (Note 8)
- 1/2 cup water
Serving:
- Steamed white rice
Preparation:
Step 1: Prepare the Sauce: In a jug, mix the cornflour and light soy sauce until lump-free. Add the remaining sauce ingredients – dark soy sauce, sugar, honey, black vinegar, and water – and mix well to combine. Set aside. This ensures the cornstarch is properly dissolved, preventing a clumpy sauce.
Step 2: Fry the Eggplant (Traditional Method): Heat the vegetable oil in a wok over high heat until it reaches 180°C/350°F. This temperature is crucial for achieving the right texture – crispy on the outside, tender on the inside. Add half of the eggplant batons and fry for approximately 4 minutes, stirring and turning gently a few times, until they are soft all the way through and lightly browned on the surface. Remove the fried eggplant with a slotted spoon and place them on a paper towel-lined tray to drain excess oil. Repeat the process with the remaining eggplant.
Step 3: Remove Excess Oil: Carefully remove the leftover oil from the wok, leaving only about 2 tablespoons for cooking the pork and aromatics. This step is important for preventing the dish from becoming too greasy.
Step 4: Stir-Fry the Pork and Aromatics: Return the wok to high heat. Add the pork mince and cook for 1-2 minutes, breaking it up as you go, until it is no longer pink. This ensures the pork is evenly cooked and prevents any unpleasant textures. Add the minced garlic, ginger, and the white and pale green parts of the sliced green onion. Stir-fry for about 30 seconds, until fragrant. Then, add the pickled red chili and broad bean sauce. Cook for another minute, stirring constantly to prevent burning and to allow the flavors to meld together.
Step 5: Combine Eggplant and Sauce: Give the prepared sauce a quick mix to re-dissolve any settled cornflour. Add the fried eggplant to the wok. Then, pour in half of the sauce and gently toss to coat the eggplant. Cook for about 30-45 seconds, until the sauce starts to thicken. Add the remaining sauce and continue to gently toss for another 45 seconds, until the sauce thickens to your desired consistency – ideally between maple syrup and honey. Avoid overcooking, as the sauce will continue to thicken as it cools.
Step 6: Serve: Turn off the heat and transfer the Chinese eggplant with minced pork to a serving bowl. Sprinkle with the reserved green onion greens for a pop of freshness. Serve immediately with steamed white rice.
Healthier Pan-Steamed Eggplant Option:
Step 1: Brown the Eggplant: Heat 2 tablespoons of oil in a large non-stick pan (with a lid) over medium-high heat. Add the eggplant batons and pan-fry for 1 1/2 minutes on each side until lightly browned.
Step 2: Steam the Eggplant: Carefully pour 1/3 cup of water around the eggplant in the pan (be cautious, as it will steam rapidly). Immediately cover the pan with the lid to trap the steam. Steam for 2 minutes, or until the water has evaporated and the eggplant is soft all the way through. If needed, add a little more water and continue steaming until tender.
Step 3: Proceed with the Recipe: Transfer the steamed eggplant to a plate and continue with Step 4 of the original recipe, using the same non-stick pan instead of a wok.
COOKING Rating: 4/5 (Moderately Easy)
Serving Suggestions:
- Serve hot over steamed white rice.
- Garnish with extra green onions or a sprinkle of sesame seeds.
- Pair with a side of stir-fried greens for a balanced meal.
- Add a dollop of chili oil for extra heat.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Don’t overcrowd the wok when frying the eggplant, as this will lower the oil temperature and result in soggy eggplant. Fry in batches if necessary.
- Adjust the amount of broad bean sauce and pickled chili to your desired spice level.
- If you can’t find Pixian doubanjiang, you can substitute another type of fermented broad bean paste, but the flavor will be slightly different.
- Make sure to mix the sauce well before adding it to the wok, as the cornflour tends to settle at the bottom.
- If the sauce becomes too thick, add a tablespoon or two of water to thin it out.
- The pan-steamed eggplant method is a healthier alternative to deep-frying, but it may not result in the same crispy texture.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Nutritional Information: (Approximate, per serving) Calories: 350 Protein: 10g Sodium: 800mg
Conclusion:
Yu Xiang Qie Zi is a flavorful and satisfying dish that’s sure to become a family favorite. Whether you choose the traditional deep-fried method or the healthier pan-steamed option, this recipe will transport you to the heart of Sichuan cuisine. With its complex blend of flavors and easy preparation, it’s a dish that’s perfect for any occasion. So gather your ingredients, fire up your wok (or pan), and get ready to experience the magic of Chinese eggplant with minced pork!
5 Questions and Answers About This Recipe:
Q1: What does “Yu Xiang” mean, and why is this dish called that?
A1: “Yu Xiang” literally translates to “fish fragrant” in Chinese. However, this dish doesn’t actually contain any fish! The name refers to the complex flavor profile of the sauce, which is similar to the sauces used in Sichuan cuisine to cook fish. The sauce is a blend of sweet, sour, salty, and spicy notes, with a distinct umami flavor.
Q2: Can I make this recipe vegetarian or vegan?
A2: Yes, you can easily make this recipe vegetarian or vegan. To make it vegetarian, simply omit the pork mince. For a vegan version, you’ll also need to replace the honey in the sauce with a plant-based sweetener like maple syrup or agave nectar. You may also want to add some extra diced mushrooms or firm tofu to the recipe to add some texture and substance.
Q3: What is Pixian doubanjiang, and can I substitute it with something else?
A3: Pixian doubanjiang is a spicy, fermented broad bean paste from Pixian County in Sichuan, China. It’s a key ingredient in many Sichuan dishes, including Yu Xiang Qie Zi, and it contributes a unique umami flavor and a deep reddish color. If you can’t find Pixian doubanjiang, you can substitute it with another type of fermented broad bean paste, but the flavor will be slightly different. You may also need to add a pinch of chili flakes or chili oil to compensate for the lack of spiciness.
Q4: How can I prevent the eggplant from absorbing too much oil when frying?
A4: There are a few things you can do to prevent the eggplant from absorbing too much oil when frying. First, make sure the oil is hot enough (180°C/350°F) before adding the eggplant. If the oil is not hot enough, the eggplant will absorb more oil. Second, don’t overcrowd the wok, as this will lower the oil temperature. Fry the eggplant in batches if necessary. Finally, drain the fried eggplant on a paper towel-lined tray to remove excess oil.
Q5: Can I prepare this dish ahead of time?
A5: While it’s best to serve Yu Xiang Qie Zi immediately after cooking, you can prepare some of the components ahead of time. You can chop the vegetables, mince the garlic and ginger, and prepare the sauce in advance. However, it’s best to fry or steam the eggplant just before serving, as it will become soggy if stored for too long. You can also stir-fry the pork and aromatics ahead of time and then add the eggplant and sauce when you’re ready to serve.
