Yu Xiang Eggplant Recipe

Yu xiang eggplant is a Sichuan favourite: silky, golden eggplant bathed in a garlicky, spicy-sweet sauce with a gentle chilli kick. The name means 'fish-fragrant', though there is no fish in it at all — just a beautifully balanced sauce that makes the eggplant shine.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

320

Ingredients

• 2 large Chinese eggplants, cut into batons
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 spring onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon chilli bean paste (doubanjiang)
• 1 tablespoon sugar
• 1 teaspoon cornflour mixed with 2 tablespoons water
• 3 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns (optional)
• 100 ml water or stock
• Steamed rice, to serve

Instructions

1. Toss the eggplant batons with a pinch of salt and leave for 10 minutes, then pat dry.
2. Mix the soy sauce, vinegar, chilli bean paste, sugar and cornflour slurry in a small bowl.
3. Heat the oil in a wok and fry the eggplant in batches until golden and soft, then remove.
4. Toast the Sichuan peppercorns briefly, then add the garlic, ginger and spring onions.
5. Pour in the sauce mixture and the water, and simmer for 1 minute until glossy.
6. Return the eggplant to the wok and toss gently until every piece is coated.
7. Serve hot over steamed rice with extra spring onions on top.

Pro tips

• Salting the eggplant first keeps it from soaking up too much oil.
• Fry in batches so the eggplant browns instead of steaming.
• Adjust the chilli bean paste to your preferred heat level.
• Chinese eggplants are best here; they are less bitter and cook faster than large globe eggplants.

Frequently asked questions