Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子)
Make Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子), a Chinese dinner recipe with Chinese eggplants, cut into 2-inch pieces, vegetable oil for frying, garlic, minced. It has about 30 min, about 390 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子) is a Chinese dinner recipe that takes about 30 min, makes 4 servings, has about 390 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonFish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子) ingredients
- 3 medium Chinese eggplants, cut into 2-inch pieces
- 2 cups vegetable oil for frying
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 stalks scallions, white and light green parts, sliced
- 2 tbsp light soy sauce
- 2 tbsp Chinkiang vinegar
- 1 tbsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp doubanjiang (Sichuan chili bean paste)
- 1 tsp cornstarch
- 0.25 cup water or vegetable broth
- 1 tsp sesame oil
- 1 stalk scallions, green parts, for garnish
How to make Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子)
- Prepare the eggplant: In a large wok or deep pot, heat 2 cups of vegetable oil over medium-high heat to 350°F (175°C). Carefully add the eggplant pieces and fry for 3-5 minutes until soft and slightly golden. Remove with a slotted spoon and drain thoroughly on paper towels. Discard most of the oil, leaving about 2 tablespoons in the wok.
- Prepare the sauce: In a small bowl, whisk together light soy sauce, Chinkiang vinegar, sugar, Shaoxing wine, cornstarch, and water/broth until smooth. Set aside.
- Sauté aromatics: Heat the remaining 2 tablespoons of oil in the wok over medium heat. Add minced garlic, grated ginger, and sliced white/light green scallions. Stir-fry for 30 seconds until fragrant.
- Add chili bean paste: Stir in the doubanjiang and cook for another minute, stirring constantly, until the oil turns red and fragrant.
- Combine and simmer: Add the fried eggplant back into the wok. Pour in the prepared sauce mixture. Bring to a simmer, stirring gently to coat the eggplant. Cook for 2-3 minutes until the sauce thickens and coats the eggplant beautifully.
- Finish and serve: Drizzle with sesame oil and garnish with chopped green scallions. Serve immediately with steamed jasmine rice.
Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子) FAQ
How do I make Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子)?
Make Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子)?
The main ingredients include Chinese eggplants, cut into 2-inch pieces, vegetable oil for frying, garlic, minced, ginger, grated, scallions, white and light green parts, sliced. The full ingredient list is included on this page.
How long does Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子) take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子)?
Recipe Genius estimates about 390 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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