Sichuan Fish Fragrant Eggplant Stir-Fry (Yu Xiang Qie Zi)

A delicious vegetarian stir-fry that mimics the complex flavors of Sichuan fish dishes using eggplant as the star. This 'fish fragrant' sauce is packed with ginger, garlic, chili bean paste, and vinegar, creating a savory, spicy, and slightly tangy dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

295 kcal

Difficulty

Medium

Equipment

1 item

Cost

£1.12/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Fish•Vegetarian•Eggs

Cooking Style:

Stir-Fry

Mood:

Healthy•Spicy

Ingredients

Servings

2mediumEggplant(Chinese or Italian eggplant preferred, about 1.5 lbs total)

£2.00

4tablespoonsVegetable Oil(For stir-frying)

£0.15

1tablespoonGinger(Minced)

£0.20

3clovesGarlic(Minced)

£0.10

2tablespoonsChili Bean Paste (Doubanjiang)(Use a high-quality brand like Pixian Doubanjiang)

£0.40

2tablespoonsSoy Sauce

£0.10

2tablespoonsChinese Black Vinegar (Chinkiang Vinegar)(Can substitute with balsamic vinegar mixed with a tiny pinch of brown sugar in a pinch.)

£0.30

1tablespoonShaoxing Rice Wine(Or dry sherry)

£0.25

1teaspoonSugar

£0.01

1teaspoonCornstarch(Mixed with 1 tablespoon water)

£0.01

2stalksScallions(Chopped, for garnish)

£0.50

1tablespoonGarlic Chives (optional)(Chopped, for garnish)

£0.30

1teaspoonSesame Oil(For drizzling)

£0.15

0.3cupWater(Or vegetable broth)

Total Cost

£4.47

£1.12 per serving

Instructions

1.
Prepare the eggplant: Cut the eggplant into 1-inch thick slices, then cut each slice into 1-inch pieces. Toss the eggplant with 1/2 teaspoon of salt and let it sit for 15 minutes to draw out moisture. This helps prevent the eggplant from becoming too soggy.
2.
Rinse and squeeze eggplant: After 15 minutes, rinse the eggplant thoroughly under cold water and squeeze out as much excess water as possible. Pat dry with paper towels.
3.
Make the sauce: In a small bowl, combine the soy sauce, Chinese black vinegar, Shaoxing rice wine, sugar, cornstarch slurry, and water (or broth). Mix well and set aside.
4.
Stir-fry aromatics: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant, but be careful not to burn them.
5.
Add chili bean paste: Add the chili bean paste (doubanjiang) and stir-fry for another 30 seconds, stirring constantly, until the oil turns red and fragrant. Be careful not to burn the paste.
6.
Cook the eggplant: Add the remaining 2 tablespoons of vegetable oil to the wok. Add the eggplant and stir-fry for about 5-7 minutes, until softened and lightly browned.
7.
Add the sauce: Pour the sauce over the eggplant and stir-fry for 2-3 minutes, until the sauce thickens and coats the eggplant evenly.
8.
Garnish and serve: Drizzle with sesame oil. Garnish with chopped scallions and garlic chives (if using). Serve immediately with steamed rice.

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My Notes

Nutrition Information

Nutrition per serving (250g)

295 kcal / 1234 kJ

Carbs

21g

8% of RDA

Fat

22g

31% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

9 g

10% of RDA

Sodium

1020 mg

44% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Salting the eggplant helps remove excess moisture, resulting in a better texture in the stir-fry.

Don't overcrowd the wok. If necessary, cook the eggplant in batches to ensure even cooking.

Adjust the amount of chili bean paste according to your spice preference.

Serve immediately for the best flavor and texture. The eggplant will continue to absorb the sauce over time.

For a more authentic Sichuan flavor, add a pinch of Sichuan peppercorns, lightly toasted and ground, to the sauce.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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