Chinese Eggplant with Garlic Sauce – This classic delicacy is also known as Fish Fragrant Eggplants, which is a more accurate translation of its Chinese name, Yu Xiang Qiezi (鱼香茄子). The list of ingredients, which includes no fish, may seem misleading. It is believed that the dish was given this name because its flavor resembles the seasonings traditionally used for fish dishes. In reality, this dish has nothing to do with fish. Essentially, it is a stir-fried dish consisting of pieces of eggplant, minced meat, chili, and a rich sauce.
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The Origin of the “Fish Fragrant” Sauce Name
According to folklore, a housewife was preparing eggplant for dinner and didn’t want to waste the leftover sauce from a fish dish. She used the sauce to cook the eggplant, and the resulting dish was so delicious that her husband loved it even more than the original fish dish. They named it yú xiāng, or “fish fragrance,” as a tribute to the flavorful sauce.
Yú xiāng is one of the seven essential flavor profiles in Sichuan cuisine. It typically includes soy sauce, Chinkiang vinegar, sugar, doubanjiang (fermented chili bean paste), chili peppers, and a generous amount of fresh garlic, ginger, and green onions.
Traditional Chinese Eggplant with Garlic Sauce
Authentic recipes for Chinese eggplant with garlic sauce often call for minced pork, which adds a rich flavor to the dish. Sichuan cuisine has many examples of such combinations, including Mapo Tofu, Sichuan Shredded Pork (Yu Xiang Rou Si, 鱼香肉丝), and Dry-Fried Green Beans. You can also substitute minced pork with beef, chicken, or turkey.
Chinese Eggplant for Vegetarians
This dish can easily be adapted for vegetarians to enjoy without compromising on flavor. Use tofu as a substitute for minced meat. Opt for firm tofu, which can be crumbled into small pieces by hand. Stir-fry it as you would the meat. Alternatively, finely chopped shiitake mushrooms—either fresh or dried—make an excellent replacement. You can also simply omit the meat altogether, and the dish will still taste fantastic.
Cooking Eggplant Perfectly
Eggplant is one of the trickiest vegetables to cook, but when done right, the result is incredible. For the best flavor and texture, I recommend using Chinese eggplants, which are slender and long. Compared to the standard eggplants commonly found in supermarkets, they have a brighter purple color, thinner skin, fewer seeds, and a sweeter taste.
Chinese Eggplant with Garlic Sauce (Yu Xiang Qiezi 鱼香茄子)
Ingredients
Eggplant
- 450 g 1 lb eggplants, sliced
- 1 tsp salt
- ¼ cup cornstarch for coating
Sauce
- 3 tbsp Chinkiang vinegar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp Doubanjiang fermented chili bean paste
- 2 tbsp sugar
- ½ cup chicken or vegetable stock
- 1 tsp sesame oil
- 1 tbsp cornstarch
Other Ingredients
- ½ cup vegetable oil
- 2 tsp Sichuan peppercorns
- 4 scallions sliced
- 3 tbsp finely minced garlic about 8 cloves
- 1 tbsp minced ginger
- 250 g 9 oz ground pork
- 8 –10 dried Chinese chili peppers
Instructions
Prepare the Eggplant
- Slice the eggplants into long sticks or bite-sized pieces. Place them in a large bowl and cover with water, ensuring all pieces are fully submerged. Add 1 tsp salt, mix well, and place a lid or plate over the top to keep the eggplant submerged. Let it soak for 15–20 minutes. Drain and pat dry.
Prepare the Sauce
- Combine all sauce ingredients in a bowl. Mix well and set aside.
Eggplant
- Sprinkle the eggplant with cornstarch and toss until evenly coated with a thin layer of starch.
- Heat vegetable oil in a large non-stick skillet over medium-high heat until hot. Arrange the eggplant in a single layer without overlapping (you may need to cook in 2–3 batches). Fry the eggplant on both sides until the surface is golden brown and the pieces are tender, about 5–7 minutes. Transfer to a plate and repeat with the remaining batches. Monitor the heat to prevent the oil from overheating or smoking.
Prepare the Stir-Fry Base
- Once the eggplant is cooked, remove the skillet from the heat and drain excess oil, leaving about 1 tbsp in the pan. Return the skillet to medium heat and add the Sichuan peppercorns. Stir-fry until the peppercorns turn brown, then remove them from the pan.
- Add the ground pork to the skillet. Stir-fry until it crumbles into small pieces and cooks through. Add the scallions, garlic, ginger, and dried chili peppers. Stir a few times until the aromatics are fragrant.
Finish the Dish
- Stir the sauce again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir constantly until the sauce thickens. Return the fried eggplant to the pan and toss quickly to coat in the sauce. Adjust the seasoning with a pinch of salt or sugar, if needed.
Serve
- Transfer everything to a serving plate and serve hot with steamed rice. Enjoy!