How to Make Yu Xiang Eggplant Stir-Fry: A Flavorful Journey to Sichuan

Yu Xiang Eggplant, also known as “Fish-Fragrant Eggplant,” is a classic Sichuan dish that’s surprisingly vegetarian! The name might sound confusing, but don’t worry – there’s no fish involved. The “fish-fragrance” actually refers to the unique and savory sauce that’s bursting with umami flavors reminiscent of traditional Sichuan fish dishes. Imagine tender eggplant coated in a glossy, flavorful sauce with a delightful balance of sweet, sour, salty, and spicy notes. It’s a symphony of tastes that will have you craving for more!

Whether you’re a seasoned wok master or a kitchen newbie, this recipe will guide you through each step, ensuring you achieve restaurant-quality Yu Xiang Eggplant right in your own kitchen. Get ready to impress your taste buds and amaze your family with this authentic Chinese culinary adventure!

Ingredients:

For the Eggplant:

• 2 large Chinese eggplants (about 1.5 pounds), cut into 1-inch cubes
• 1 teaspoon salt
• 2 tablespoons cornstarch
• 1/2 cup vegetable oil for frying

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 tablespoon Chinkiang vinegar (or black vinegar)
• 2 teaspoons sugar
• 1/2 teaspoon ground white pepper
• 1/4 cup vegetable broth

For the Aromatics:

• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 scallions, white and green parts separated, thinly sliced
• 2 tablespoons Pixian doubanjiang (Sichuan fermented bean paste)
• 1 teaspoon Sichuan peppercorns, lightly toasted and ground

Yu Xiang Eggplant Ingredients

Equipment:

• Large wok or deep skillet
• Mixing bowl
• Small bowl for sauce mixture

Instructions:

1. Prepare the Eggplant: In a large bowl, toss the eggplant cubes with salt. Let it sit for 30 minutes to draw out excess moisture. This step is crucial for preventing the eggplant from becoming soggy during cooking.
2. Make the Sauce: While the eggplant is salting, whisk together all the sauce ingredients in a small bowl until well combined. Set aside.
3. Fry the Eggplant: Rinse the eggplant under cold water and pat dry with paper towels. Toss the eggplant with cornstarch until evenly coated.
4. Heat the vegetable oil in a wok or deep skillet over medium-high heat. Once the oil is hot (it should shimmer), add the eggplant in batches, ensuring not to overcrowd the pan. Fry the eggplant for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the eggplant from the wok and set aside on a plate lined with paper towels to drain excess oil.
5. Sauté the Aromatics: Pour off all but 2 tablespoons of oil from the wok. Add the garlic, ginger, and white parts of the scallions to the wok and sauté for about 30 seconds until fragrant. Then, add the Pixian doubanjiang and ground Sichuan peppercorns. Continue to cook for another minute, stirring constantly, to release the flavorful oils from the spices.
6. Combine and Simmer: Return the fried eggplant to the wok. Pour the prepared sauce over the eggplant and toss everything together to coat evenly. Bring the sauce to a simmer and cook for an additional 2 minutes, allowing the flavors to meld.

Yu Xiang Eggplant Cooking Process

Tips and Notes:

• Eggplant Selection: Choose firm Chinese eggplants with smooth, glossy skin for best results.
• Don’t Skip Salting: Salting the eggplant beforehand is essential for drawing out excess moisture, resulting in a firmer texture when fried.
• Adjust Spice Level: If you prefer a milder flavor, you can reduce the amount of Pixian doubanjiang and ground Sichuan peppercorns.
• Ingredient Substitutions: While authentic Yu Xiang Eggplant calls for specific ingredients, feel free to experiment with substitutions if needed. For instance, you can use regular black vinegar instead of Chinkiang vinegar. However, keep in mind that substitutions may slightly alter the final taste.

Serving and Presentation:

Transfer the Yu Xiang Eggplant to a serving platter and garnish with the reserved green parts of the scallions for a pop of color and fresh flavor. This dish pairs perfectly with steamed rice and other stir-fried vegetables for a complete and satisfying meal.

Yu Xiang Eggplant Plated

Yu Xiang Eggplant is a true testament to the bold and delicious flavors of Sichuan cuisine. With its simple steps and readily available ingredients, you can easily recreate this culinary masterpiece in your own kitchen. So, put on your apron, fire up the wok, and embark on this flavorful journey to Sichuan! Don’t forget to share your culinary creations and experiences in the comments below – we’d love to hear from you! For more exciting stir-fry recipes and cooking inspiration, be sure to explore our website and join our community of food enthusiasts.