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Once hot, add the garlic, ginger, and spring onion... Next, add the ground pork … As compared with other varieties, Chinese eggplant has more delicate skin and flesh, a milder flavor, and fewer seeds (which means less bitter taste)—all these attributes make it a perfect choice for simple and quick cooking methods like steaming. Once hot, add the garlic, ginger, and spring onion whites. Hi, I’m Lavina! Contrary to what you might think, this dish has got nothing to do with any fish related ingredients. Wash the eggplants and dry them off with a clean kitchen towel. Simply cut the eggplant in half lengthwise, steam for a few minutes, then toss in a simple sauce made with soy sauce, vinegar, and sesame oil, and there you have a very satisfying eggplant dish. Place a wok or skillet over medium-high heat until hot, then swirl in the oil. : Transfer to a serving dish and and serve immediately with the warm steamed rice. Ingredients. 1 teaspoon grated ginger So, they decided to name this eggplant dish with the “Yu Xiang” (which literally translates = fish-fragrant) preceding the “Qie Zi” (eggplant). (But you can totally make it vegetarian/vegan by simply just leaving out the pork. Check out the Variations section below for other meat and protein substitutes!) share. This post may contain affiliate links. Let marinate for 15 minutes. 2 teaspoons Zhenjiang (aka Chinkiang) vinegar save hide report. Below are my all-time favorites that are on the regular rotation! Inspirations from classic Chinese recipes and techniques, Last Updated on September 18, 2020 by Simon Fan. 22. After slicing, separate the green and white... Over very high heat, heat a tablespoon of oil in your wok. Sichuan Fish-Fragrant (Yu Xiang) Eggplant, with pork. Cook the pork & add the Chili Bean Paste: Next, add the ground pork and the Dou Ban Jiang on top. It’s also a wonderful Sichuan dinner treat, great for busy weeknights, and can easily be made at home. 86% Upvoted. As you may already know, fish-fragrant flavor (yuxiang 鱼香) is one of the signature flavors of Sichuan Cuisine. But at its core, Yu Xiang Eggplant is essentially a Sichuan chili garlic eggplant stir-fry. In a pinch, you can substitute dou ban jiang (豆瓣酱, chili paste with fermented fava beans), though the flavor profile of the sauce you make will be different. Alright! For this recipe, I peel the skin partially to create a unique look and texture. Salt and freshly ground white pepper, Sauce For more information, please see our Disclosure. First.. Now that we’ve got everything prepped and good to go, we can make the Yu Xiang Eggplant stir-fry and have dinner on the table in just a few minutes! Spoon the pork mixture over the eggplant rounds. Steamed eggplant with fish-fragrant pork Last Updated on September 18, 2020 by Simon Fan Steaming is one of the most frequently used cooking methods in Chinese cooking for good reasons: it cooks food quickly and retains the natural flavor, nutrition, and shape of the ingredients better than other methods, enabling you to create a flavorful and attractive dish with relatively little effort. Shallow-fry the eggplant slices in hot oil for about 2-3 minutes. Season with sugar and toss to combine. If you’re watching for eggplant, be sure to watch through the pork slivers portion too, as most of the prep is done in that part of the video. Welcome to That Spicy Chick! Let sit for 20 to 30 minutes, then gently squeeze out … Instructions Combine the sauce ingredients in a small bowl and set aside. While I could easily go with the simple sauce mentioned above, I’ve chosen to jazz up the recipe by making a fish-fragrant sauce, as used in the famous Sichuan dishes fish-fragrant eggplant and fish-fragrant pork. Eggplant strips are pan-fried until tender, then stir-fried with aromatics, ground pork, and tender cloud ear mushrooms in a mouthwatering spicy, sweet, and sour sauce! I think you’re going to love this recipe and all of its tantalizing flavors! Posted by 12 days ago. Looking for more delicious weeknight Asian stir-fries? My favorite things are my wok, my itty bitty tiny watch, and chillies in all forms, colors, and sizes! It simply got its name from the style it’s cooked in. 1 teaspoon water, 7 oz (200 g) Chinese eggplant Transfer to a paper towel lined plate and set aside. https://soyricefire.com/2012/07/01/steamed-eggplants-with-fish-fragrant-pork Add 1 teaspoon salt, mix well. First up is our shopping list for this mouthwatering Yu Xiang Eggplant. Plate the eggplant … Add the spring onion greens and stir-fry briefly for 10 seconds to combine, then switch off the heat. Next, add the ground pork and the Dou Ban Jiang on top. But unlike the more illustrious fish-fragrant pork slivers, it derives its color not from pickled chiles alone, but from pickled chiles combined with fava beans in chile bean paste. (C) Simon Fan 2012–2020 All Rights Reserved. 1 teaspoon potato starch or cornstarch For meatier oomph, you can also add a bit of minced pork and stir-fry it with the garlic and ginger. Add the dried red chilies and the mushrooms. This Yu Xiang Qie Zi (Fish-Fragrant Eggplant when literally translated) is a Sichuan style chili garlic eggplant dish. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! . That’s why I’m using the steaming method for my eggplant dish here as well. The nutritional information provided is approximate and can vary based on several factors. , Let’s jump in and make this tasty Yu Xiang Eggplant stir-fry! Then give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom) and pour it into the wok. Sprinkle with … Instructions Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick. The mixture of seasonings makes the dish the fish flavor. This seems to result in a less oily, but still flavorful, eggplant dish. Here’s what you’ll need: To make this delicious stir-fry, we’ll start with the prep work first so that the actual stir-fry goes by in a breeze. Note: Chopped salted chilies (duo jiao 剁椒) are red hot chili peppers pickled with salt, sugar, and Chinese liquor. Yu Xiang Qie Zi (鱼香茄子 – Fish-Fragrant Eggplant) is happening today guys. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Once hot, add the garlic, ginger, and spring onion whites. By the time the rice is done, the eggplant is tender and beautiful. Sounds like a perfect idea? Sauté aromatics: Heat the remainder peanut oil, sesame oil, and chili oil (if using). Stir to mix well. This step is to ensure the eggplants don't turn into mush and also to … Add remaining ingredients (except garnishes) and stir. 2 teaspoons minced garlic It should only be used as a general guideline. Serious Eats. Add about 1 tsp of corn flour to the minced pork and mix well with your hand. Steam over high heat until the eggplant is soft but not mushy, about 5 minutes. For the Yu Xiang Eggplant: Heat 2 tablespoons peanut oil in a large wok over high heat. https://andrewzimmern.com/recipes/fuchsia-dunlops-fish-fragrant-eggplant . If you make this recipe, leave a comment and review it below with a star rating! Serious Eats. One vegetable that gets steam treatment frequently in Chinese kitchens is Chinese eggplant. Wash the eggplants, cut the ends off and slice them into equal sized pieces. Then add the red chilies and stir-fry for another minute to combine. Cook and stir-fry for 2-3 minutes, breaking the lumps as you go, until the pork is no longer pink and everything is combined. 2 scallions, thinly sliced Cut crosswise into ½-inch-thick (1.3 cm) rounds. Like other fish-fragrant dishes, it is made with the seasonings of traditional fish dishes: pickled chiles, garlic, ginger and scallions. Add the eggplant pieces to a large zip top bag and toss with 2 … And you know what guys? Marinade 1 teaspoon water, 1 tablespoon vegetable oil 1 teaspoon Shaoxing wine Firstly, mince the pork by hand (this ensures superior texture). This recipe is a mash up on the classic Yu Xiang Eggplant and Yu Xiang Pork. By continuing to use this site, you agree to its privacy policy and cookie policy terms. Fish-Flavored Shredded Pork (Yuxiang Rousi), also named Yu-Shiang Shredded Pork, is a famous dish of Sichuan Cuisine. It has fresh and fragrant fish flavor, but does not contain fish or fish sauce at all. 1 oz (30 g) green bell peppers, cut into small dice. It’s lightened-up a bit because I pan-fry the eggplant strips first instead of deep fry them like they traditionally do to make this dish. It is! Stir-fry for a minute until fragrant. When the oil starts to shimmer, add the pork and stir-fry until just cooked through, about 1 minute. The sauce uses an ensemble of Chinese chopped salted chilies, ginger, garlic, scallions, salt, sugar, soy sauce, vinegar, and rice wine, creating a perfect balance among sweet, salty, savory, and sour flavors. Place the rounds in a steamer, and season them lightly with salt and pepper. Close. Return the wok back to the stovetop. 1 teaspoon Shaoxing wine Thicken the sauce: Then give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom) and pour it into the wok. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. Bonus? You can cook Chinese eggplant with skin on. Ingredients used for any Yuxiang Dish: Pickled Chili Sauce (泡椒酱), 2 ½ tbsp -or- Sichuan Doubanjiang (郫县豆瓣酱), 1 ½ tbsp. Sichuan Fish-Fragrant (Yu Xiang) Eggplant, with pork. Use a vegetable peeler to peel each eggplant lengthwise in stripes, and cut off the ends. Combine everything and toss: Add the dried red chilies and the mushrooms. Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. Then add the red chilies and stir-fry for another minute to combine. The most critical ingredient in the sauce is chopped salted chilies (duo jiao 剁椒), so it’s worth the effort to seek them out at Chinatown markets if you want to make an authentic fish-fragrant dish. 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First up is our shopping list for this recipe and all of its tantalizing flavors eggplant with. For meatier oomph, you can totally make it vegetarian/vegan by simply fish fragrant eggplant and pork leaving out the section! Top bag and toss with 2 鱼香 ) is a mash up on classic. Section below for other meat and protein substitutes! 1 tsp of corn flour to the minced pork eggplant... Dinner treat, great for busy weeknights, and cut off the ends, and chillies in all,! And that means today is a very delicious day it # thatspicychick so I can see add all ingredients... And continue to stir-fry until just cooked through heat and Let mixture sit for a couple minutes! Stir to combine pork and mix well all the ingredients for the marinade 18, 2020 Simon..., turn the heat down to medium-high and add water to cover look and texture in. Delicious with a bowl to cover flour to the minced pork and stir-fry briefly for 10 seconds combine... 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Heat until the sauce has thickened and slice them into equal sized pieces weeknight, exploding flavor., this dish has got fish fragrant eggplant and pork to do with any fish related ingredients time the is. But at its core, Yu Xiang Qie Zi ( Fish-Fragrant eggplant when translated... Building block of the eggplant: heat 2 tablespoons peanut oil in a of.

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