Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Eggplant with Garlic Sauce
Watch Full Video
Recipe

18 INGREDIENTS • 22 STEPS • 1HR

Eggplant with Garlic Sauce

5.0
1 rating
Eggplant with Garlic Sauce or “fish fragrant eggplant” (yuxiang qiezi) is a well known Sichuan dish that has spread worldwide. However many variations arises as it reaches different cultures.
Add to plan
logo
Eggplant with Garlic Sauce
Save
author_avatar
The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Eggplant with Garlic Sauce or “fish fragrant eggplant” (yuxiang qiezi) is a well known Sichuan dish that has spread worldwide. However many variations arises as it reaches different cultures.
1HR
Total Time
$4.70
Cost Per Serving
Ingredients
Servings
4
US / Metric
Eggplant
2
Large Eggplants
Fresh Ginger
1 1/2 Tbsp
Garlic
1 clove
Scallion
1 bunch
Scallion
4 scallions per 4 servings
Chili Bean Sauce
1 Tbsp
Chili Bean Sauce
Dried Chili Pepper
5
Dried Chili Peppers
Vegetable Oil
2 Tbsp
Vegetable Oil
Soy Sauce
1/4 cup
Unsalted Chicken Stock
1 cup
Unsalted Chicken Stock
or Water
Sesame Oil
1/2 tsp
Sesame Oil
Potato Starch
1 tsp
Potato Starch
Water
1 tsp
Water
Water
6 cups
Water
Salt
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
250
Fat
14.6 g
Protein
10.1 g
Carbs
22.8 g
Add to plan
logo
Eggplant with Garlic Sauce
Save
author_avatar
The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
For the sauce, combine Soy Sauce (2 Tbsp), Granulated Sugar (1/2 Tbsp), Shaoxing Cooking Wine (1 Tbsp), Unsalted Chicken Stock (1 cup), Sesame Oil (1/2 tsp) and mix.
step 1 For the sauce, combine Soy Sauce (2 Tbsp), Granulated Sugar (1/2 Tbsp), Shaoxing Cooking Wine (1 Tbsp), Unsalted Chicken Stock (1 cup), Sesame Oil (1/2 tsp) and mix.
step 2
Keep Black Vinegar (2 Tbsp) on the side, but do not mix.
step 2 Keep Black Vinegar (2 Tbsp) on the side, but do not mix.
step 3
Mince Garlic (1 clove).
step 3 Mince Garlic (1 clove).
step 4
Mince Fresh Ginger (1 1/2 Tbsp).
step 4 Mince Fresh Ginger (1 1/2 Tbsp).
step 5
Slice the Scallion (1 bunch). Separate the white parts from the green parts.
step 5 Slice the Scallion (1 bunch). Separate the white parts from the green parts.
step 6
Set aside the green parts to use as garnish.
step 6 Set aside the green parts to use as garnish.
step 7
Roughly chop the Chili Bean Sauce (1 Tbsp).
step 7 Roughly chop the Chili Bean Sauce (1 Tbsp).
step 8
In a large bowl, combine Water (6 cups) and Salt (2 Tbsp). Mix well and set aside.
step 8 In a large bowl, combine Water (6 cups) and Salt (2 Tbsp). Mix well and set aside.
step 9
Trim off the ends of the Eggplants (2) and cut into approximately 4-5 inch portions, then cut into quarters.
step 9 Trim off the ends of the Eggplants (2) and cut into approximately 4-5 inch portions, then cut into quarters.
step 10
Soak the eggplant in the salted water for about 5 to 10 minutes.
step 10 Soak the eggplant in the salted water for about 5 to 10 minutes.
step 11
Drain and dry the eggplants.
step 11 Drain and dry the eggplants.
step 12
Fry the eggplant in 325 to 350 degrees F for 2 to 3 minutes or until they turn a slightly golden color.
step 12 Fry the eggplant in 325 to 350 degrees F for 2 to 3 minutes or until they turn a slightly golden color.
step 13
Remove the eggplant from the oil and set aside.
step 13 Remove the eggplant from the oil and set aside.
step 14
Prepare the slurry mixture. Combine Potato Starch (1 tsp) and Water (1 tsp) and set aside.
step 14 Prepare the slurry mixture. Combine Potato Starch (1 tsp) and Water (1 tsp) and set aside.
step 15
In a heated wok or pan, add in Vegetable Oil (2 Tbsp).
step 15 In a heated wok or pan, add in Vegetable Oil (2 Tbsp).
step 16
Add whole Dried Chili Peppers (5) and cook on low heat to release their aroma.
step 16 Add whole Dried Chili Peppers (5) and cook on low heat to release their aroma.
step 17
Add in Ground Pork (3.5 oz). Use medium heat and lightly cook the pork just until it changes color.
step 17 Add in Ground Pork (3.5 oz). Use medium heat and lightly cook the pork just until it changes color.
step 18
Add in the green onions, garlic and ginger. Saute until fragrant.
step 18 Add in the green onions, garlic and ginger. Saute until fragrant.
step 19
Turn the heat to low and add in PiXian Dou Ban Jiang chili bean paste, and cook until the meat is coated with the paste. Then add in the Soy Sauce (2 Tbsp).
step 19 Turn the heat to low and add in PiXian Dou Ban Jiang chili bean paste, and cook until the meat is coated with the paste.  Then add in the Soy Sauce (2 Tbsp).
step 20
Turn the heat up to medium-high and cook eggplant for 30 seconds to 1 minute.
step 20 Turn the heat up to medium-high and cook eggplant for 30 seconds to 1 minute.
step 21
Add in the potato starch slurry and mix well. Turn off the heat and add in the black vinegar and lightly toss the eggplants.
step 21 Add in the potato starch slurry and mix well. Turn off the heat and add in the black vinegar and lightly toss the eggplants.
step 22
Garnish with green onions. Serve and enjoy!
step 22 Garnish with green onions. Serve and enjoy!
Watch Full Video
Tags
view more tags
Dairy-Free
Budget-Friendly
Comfort Food
Shellfish-Free
Chinese
Side Dish
Vegetables
Spreads & Dips
0 Saved
top