Fish-Fragrant Eggplant (Yu Xiang Qie Zi)

Name: Fish-Fragrant Eggplant (Yu Xiang Qie Zi)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 4 (about 450 g) Eggplant (washed, peeled, and cut into segments); 2 tbsp Oil; 2 tsp Sesame oil (for drizzling); 1 tsp Cornstarch (mixed with water to make a slurry); 2 Cilantro (chopped); 2 tbsp Zhenjiang vinegar; 2 tbsp Light brown sugar; 1 tsp Sichuan spicy doubanjiang (heaping); 1/2 tsp Chicken powder (optional); 1 tbsp Soy sauce; 2 tsp Minced garlic; 1 tsp Minced ginger; 1 Scallion (diced)

Cut the eggplant into chunks and microwave to draw out the moisture. Combine with fish-fragrant seasoning and a sweet, sour, and spicy sauce, then microwave until heated through. Drizzle with sesame oil and garnish with cilantro.

30 min

Easy

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Fish-Fragrant Eggplant (Yu Xiang Qie Zi)

Ingredients

Eggplant (washed, peeled, and cut into segments) 4 (about 450 g)

Oil 2 tbsp

Sesame oil (for drizzling) 2 tsp

Cornstarch (mixed with water to make a slurry) 1 tsp

Cilantro (chopped) 2

Zhenjiang vinegar 2 tbsp

Light brown sugar 2 tbsp

Sichuan spicy doubanjiang (heaping) 1 tsp

Chicken powder (optional) 1/2 tsp

Soy sauce 1 tbsp

Minced garlic 2 tsp

Minced ginger 1 tsp

Scallion (diced) 1

Instructions

Prepare the eggplant

Wash the eggplants and trim off the stems. Alternating from top to bottom, peel off strips of the outer skin. Cut the eggplants into 5 cm (2 inch) segments, then halve each segment lengthwise and cut each half into 3 slices. Wrap each pair of prepared eggplant pieces in plastic wrap and place on opposite sides of the microwave turntable; microwave on high for 5 minutes. Remove, let stand for 5 minutes, unwrap, and set in a colander to drain off the excess moisture.

Prepare the components

Have the fish-fragrant aromatic mixture, the seasoning mixture, and the cornstarch slurry ready.

Cook (standard pot method)

Heat the oil in a 2-liter shallow pot on high for 2 minutes. Add the fish-fragrant aromatic mixture and cook on high for 2 minutes. Stir in the seasonings and the cornstarch slurry and cook on high for 1 minute. Carefully add the eggplant, spoon the sauce over the top, and cook on high for 1 minute more. Drizzle with the sesame oil, scatter the cilantro over, and serve.

Cook (grill pan method)

Preheat a grill pan on high for 5 minutes. Add the oil and the fish-fragrant aromatic mixture and toss to coat. Pour in the seasoning mixture. Carefully add the eggplant, cover, and heat on high for 2 minutes. Push the eggplant toward the edges of the pan, leaving the center clear. Pour in the cornstarch slurry, stir, and heat on high for 1 minute. Toss the eggplant with the sauce, drizzle with the sesame oil, scatter with the cilantro, plate, and serve.