Chinese Eggplant with Garlic Sauce (Yu Xiang Qiezi 鱼香茄子)
Chinese Eggplant with Garlic Sauce
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Chinese
Keyword: Eggplant
Servings: 2
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
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.
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.