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Yu Xiang Qie Zi
Sichuan Fish-Fragrant Eggplant
A classic Sichuan dish featuring tender, silky Chinese eggplants coated in a vibrant, complex sauce that balances spicy, sour, and sweet flavors. Despite its name, 'fish-fragrant' refers to a traditional flavor profile used in Sichuan cuisine, not the presence of fish.
đ§ Ingredienser
- 4 medium Chinese eggplants
- 100 g Ground pork
- 2 tbsp Doubanjiang (Sichuan chili bean paste)
- 4 cloves Garlic
- 1 tbsp Ginger
- 3 Scallions
- 2 tbsp Chinkiang vinegar (Chinese black vinegar)
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tbsp Cornstarch
- 3-4 tbsp Vegetable oil
- 1/4 cup Water or chicken broth
đšâđł Instruktioner
- 1
Prepare the eggplant: Cut the Chinese eggplants into roughly 1-inch thick batons. To prevent them from absorbing too much oil and becoming mushy, you can either deep-fry them until tender and lightly golden, or air-fry them at 200°C (400°F) for about 15-20 minutes, tossing halfway, until softened. Alternatively, pan-fry in batches with a generous amount of oil until tender. Drain well and set aside.
â±ïž 15 minutes - 2
Cook the aromatics and pork: Heat 1-2 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry, breaking it up with a spatula, until it's browned and cooked through, about 3-5 minutes. If using Shaoxing wine, add it now and stir until evaporated. Push the pork to one side of the wok. Add the minced doubanjiang to the cleared space and stir-fry for about 30 seconds until fragrant and the oil turns reddish. Then, add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.
â±ïž 5 minutes - 3
Combine and sauce: Add the cooked eggplant batons back into the wok with the pork and aromatics. Stir gently to combine. In a small bowl, whisk together the Chinkiang vinegar, sugar, soy sauce, and water (or broth). Pour this sauce mixture over the eggplant and pork. Stir everything together to coat evenly.
â±ïž 2 minutes - 4
Thicken and finish: Bring the sauce to a simmer. Give the cornstarch slurry (cornstarch mixed with water) a quick stir and gradually pour it into the wok while stirring constantly. Continue to cook and stir until the sauce thickens to your desired consistency, coating the eggplant beautifully. This should take about 1-2 minutes. Stir in most of the sliced green scallions, reserving some for garnish. Taste and adjust seasoning if needed (more sugar for sweetness, vinegar for tang, or a pinch of salt if necessary).
â±ïž 2 minutes - 5
Serve: Transfer the Yu Xiang Qie Zi to a serving dish. Garnish with the reserved sliced green scallions. Serve immediately with steamed rice.
â±ïž 1 minute
đĄ Proffstips
- âFrying or air-frying the eggplant beforehand is crucial for achieving a tender interior and preventing it from becoming mushy during the stir-frying process.
- âThe 'fish-fragrant' flavor profile is a classic Sichuan combination of spicy (doubanjiang), sour (vinegar), sweet (sugar), and savory (soy sauce, aromatics).
- âAdjust the amount of doubanjiang to control the spice level. For a milder version, use less or a milder chili paste.
- âEnsure all your ingredients are prepped and ready before you start cooking, as stir-frying happens quickly.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add cooked shrimp or other seafood along with the pork.
- Incorporate other vegetables like bell peppers, shiitake mushrooms, or bamboo shoots during the stir-frying stage.
- For a vegetarian version, omit the pork and consider adding firm tofu or more mushrooms.