Dive into the bold and vibrant world of Sichuan cuisine with the irresistible Yu Xiang Qie Zi, or Sichuan Eggplant! This dish is a perfect harmony of flavors and textures, featuring tender, golden-brown eggplant bathed in a spicy, savory sauce that will awaken your taste buds. With just a handful of ingredients and a quick cooking time, you can create a mouthwatering masterpiece that will impress your family and friends. Ready to spice up your dinner routine? Let’s explore this delectable recipe that promises to transport you straight to the heart of Sichuan!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Sichuan
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon chili bean paste
- 1 green onion, chopped
Instructions
- Wash the eggplants and cut them into approximately 2-inch long, 1/2-inch thick strips. If the eggplant skin is thick, you can partially peel it in stripes for better texture.
- Place eggplant strips in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture and reduce bitterness.
- Pat the eggplant strips dry thoroughly using clean kitchen paper towels to ensure they will crisp up when cooking.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until it shimmers and is almost smoking.
- Carefully add eggplant strips to the hot oil, cooking in batches to avoid overcrowding. Fry for 3-4 minutes on each side until they turn golden brown and become soft.
- Remove eggplant strips and drain on paper towels to remove excess oil.
- In the same wok, reduce heat to medium and add minced garlic and ginger. Stir-fry for 30 seconds until fragrant but not browned.
- Add chili bean paste and quickly stir to combine with garlic and ginger, releasing its aromatic oils.
- Mix soy sauce, vinegar, and sugar in a small bowl, then pour into the wok, stirring to create a quick sauce.
- Return fried eggplant strips to the wok and gently toss to coat evenly with the sauce, cooking for an additional 2-3 minutes.
- Transfer to a serving plate and garnish with freshly chopped green onions.
- Serve hot with steamed white rice, ensuring the eggplant is coated in the glossy, spicy sauce.
Tips
- Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Japanese or Chinese eggplants are ideal for this recipe as they are sweeter and less bitter than their larger counterparts.
- Salt the Eggplant: Allowing the sliced eggplant to sit with salt for about 10 minutes helps draw out moisture and bitterness. Don’t skip this step for the best flavor and texture!
- Pat Dry: After salting, make sure to dry the eggplant thoroughly. This ensures they fry up nicely and don’t become soggy in the hot oil.
- Fry in Batches: To achieve perfectly crispy eggplant, fry them in small batches. Overcrowding the pan can lower the oil temperature and lead to steaming instead of frying.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chili bean paste. Conversely, if you love heat, feel free to add more!
- Serve with Rice: This dish pairs beautifully with steamed white rice, which balances the spiciness and helps soak up the delicious sauce.
- Garnish Generously: Fresh green onions add a pop of color and flavor. Don’t be shy with the garnish for that extra touch!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
