Fish Fragrant Eggplant (Yuxiang Qiezi)

Method9 steps · about 40 min

1. 1

   Step 1: Mix the ½ cup ready chicken stock, 1 tbsp spicy bean sauce, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 tsp sugar, 2 tsp oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar and ⅛ tsp white pepper in a bowl. Add the optional 1 tsp fish sauce only if using. Set this sauce aside.

   Uses ½ cup ready chicken stock · 1 tablespoon spicy bean sauce (la doubanjiang - 辣豆瓣酱) · 1 tablespoon soy sauce · 1 tablespoon Shaoxing wine (or dry cooking sherry) · 2 teaspoons sugar · 2 teaspoons oyster sauce · 1 teaspoon sesame oil · 1 teaspoon rice vinegar

2. 2

   Step 2: Before heating the wok, wash the Chinese eggplants, trim the ends and cut them into evenly sized triangular pieces. Mince the ginger (1/2 teaspoon) and finely chop the four garlic cloves. Cut both scallions (2) diagonally into 2-inch pieces, keeping whites and greens separate. Have the ten dried chilies ready; open a couple if you want more heat. Keep the ground pork refrigerated until needed.

   Uses 1 lb purple Chinese eggplants · 1/2 teaspoon minced ginger · 10 dried chili peppers · 4 cloves garlic (finely chopped) · 2 scallions, cut diagonally into 2-inch pieces; whites and greens separated · clean water for washing the eggplants, as needed

   
3. 3

   Step 3: Heat the wok over medium-high heat, then coat it with 1 tbsp of the measured neutral oil (1 tbsp). Spread all the cut eggplant from step 2 in one layer and sear, turning the pieces to brown all sides. Check after about 2 minutes; if the eggplant looks dry, add a little additional neutral oil around the perimeter. Lower the heat if necessary and optionally add a small splash of additional Shaoxing wine or water to help it soften.

   Check whether the eggplant needs more oil · 2 minUses All cut Chinese eggplant · 1 tbsp neutral oil for the eggplant · additional neutral oil, if the eggplant looks dry · a splash of Shaoxing wine, optional while searing eggplant · water, as needed to help soften eggplant or thin the finished sauce

   
4. 4

   Step 4: Continue searing the eggplant in the wok from step 3, turning as needed. Check again after about 5 more minutes, around 7 minutes of total searing, and continue as needed within the approximate 7–10-minute guide until the pieces are softened throughout with some give while still holding their shape. Transfer the cooked eggplant to a plate; leave the wok for the pork.

   Check the eggplant for tenderness · 5 minUses All eggplant and searing liquid in the wok

   
5. 5

   Step 5: Increase the wok heat to high. Add the second 1 tbsp of measured neutral oil and all 4 oz ground pork, breaking it into small pieces. Cook until browned, slightly crispy and fully cooked to 71°C, then lift the pork into a separate bowl and keep it nearby for the final stir-fry.

   Uses 1 tbsp neutral oil for the pork · 4 oz ground pork

   
6. 6

   Step 6: Reduce the heat to medium. Add the final 1 tbsp of measured neutral oil, all the prepared ginger and the ten dried chilies from step 2. Stir frequently for about 1 minute, until the chilies are toasted and fragrant.

   Toast the ginger and dried chilies · 1 minUses 1 tbsp neutral oil for the ginger and chilies · All prepared minced ginger and dried chilies

7. 7

   Step 7: Raise the heat to high. Add all the prepared garlic and scallion whites from step 2 and the cooked pork lifted in step 5 to the fragrant oil and chilies from step 6. Stir briefly, then add all the seared eggplant from step 4 and all the prepared sauce from step 1. Stir gently for about 1–2 minutes, checking from 1 minute, until the sauce reaches a simmer.

   Check that the combined sauce is simmering · 1 minUses All prepared garlic and scallion whites · All cooked ground pork, lifted from its frying oil · All fragrant oil, ginger and toasted chilies · All cooked eggplant, lifted from the searing pan · All prepared fish-fragrant sauce

8. 8

   Step 8: Just before thickening the simmering dish, whisk all 2 tsp cornstarch with the separate 1 tbsp slurry water in a small bowl until smooth.

   Uses 2 tsp cornstarch for slurry · 1 tbsp water for cornstarch slurry

9. 9

   Step 9: Stir the slurry from step 8 again and add about half to the simmering pork and eggplant from step 7. Stir until the sauce thickens, then add all the prepared scallion greens from step 2. Add a little more of the reserved slurry only if the sauce is still too thin, or a small splash of additional water if it is too thick. Serve immediately; discard any unused slurry.

   Uses All simmering pork, eggplant and sauce · About half of the prepared cornstarch slurry · Additional reserved slurry, only if needed · All prepared scallion greens · water, as needed to help soften eggplant or thin the finished sauce