Yuxiang Eggplant (Fish-Fragrant Eggplant)
A Sichuan dish of tender eggplant tossed with garlic, ginger, and doubanjiang in a sweet-sour-spicy 'yuxiang' sauce. 'Fish-fragrant' refers to the garlic-ginger-scallion aroma, not fish — superb over rice.
Ingredients
- Eggplants · ~400g, cut into batons2
- Ground pork · optional80 g
- Garlic · minced3 cloves
- Ginger · minced1 tbsp
- Green onion · sliced1
- Doubanjiang · spicy bean paste1 tbsp
- Cooking oil4 tbsp
- Cornstarch slurry · starch + water, to finish1 tbsp
- Yuxiang sauce
- Soy sauce1 tbsp
- Black vinegar (or vinegar)1 tbsp
- Sugar1 tbsp
- Shaoxing wine1 tbsp
- Water4 tbsp
Steps
- ⏲ 5 min
Cut the eggplant into batons, soak in salted water 5 minutes, and pat dry (so it absorbs less oil). Mix the sauce ingredients ahead.
- ⏲ 6 min
Heat plenty of oil and fry the eggplant until golden and soft, then remove (or microwave it first to use less oil).
- ⏲ 3 min
In the remaining oil, cook the ground pork, then add the doubanjiang and fry until the oil turns red.
- ⏲ 1 min
Add the garlic, ginger, and white parts of the green onion and fry until fragrant.
- ⏲ 2 min
Pour in the mixed yuxiang sauce, bring to a simmer, and return the eggplant to coat.
- ⏲ 1 min
Thicken with the cornstarch slurry and stir in the green onion tops. Serve with rice.
Tips & Variations
Variations
- Vegetarian: Skip the pork; use shiitake or tofu.
- Milder: Less doubanjiang and a touch of chili oil.
- No deep-fry: Microwave or air-fry the eggplant to cut the oil.
- Chicken/shrimp: Swap the pork for another protein.
Tips
- Soak the eggplant in salted water briefly so it drinks less oil.
- Fry the doubanjiang in oil to release its red color and aroma — this is key.
- 'Yuxiang' has no fish — it's the garlic-ginger-scallion + sweet-sour-salty profile.
- Premix the sauce and add it all at once for even seasoning.
- Don't over-fry the eggplant — finish it in the sauce.
Sign in to edit.
edits: 0 ·Edit history