Yu Xiang Qie Zi (Sichuan Eggplant)

Method6 steps · about 35 min

1. 1

   Step 1: Prepare the eggplants | Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attach on the eggplants)

   Soak eggplant in salted water 15 minutes · 15 minUses 2 long eggplants (around 400 g) · 1 tsp. salt for soaking · 1/2 cup cornstarch for coating, optional · Additional water as needed for salted eggplant soak

2. 2

   Step 2: Mix the light soy sauce (2 tsp.), black vinegar (1 tbsp.),5 tablespoons water,1 tablespoon bowl-sauce cornstarch, sugar (2 tbsp.) and sauce salt (1/4 tsp.) until smooth. Set aside and stir again before adding to the wok.

   Uses 2 tsp. light soy sauce · 1 tbsp. black vinegar · 5 tbsp. water · 1 tbsp. starch (cornstarch ) · 2 tbsp. sugar · 1/4 tsp. salt

3. 3

   Step 3: Heat the measured 2 tablespoons vegetable oil and pan-fry the prepared eggplant in batches until soft and lightly browned. Transfer out and reserve.

   Uses Drained optionally starch-coated eggplant strips · 2 tbsp. vegetable cooking oil

4. 4

   Step 4: Heat another 1 tablespoon of oil in wok, and fry mince pork (1/4 cup) until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic (2), green onion white part and ginger (1 tbsp.) to stir-fry for the aroma.

   After browning pork, fry chili paste 1 minute · 1 minUses 1 tablespoon additional cooking oil for frying pork · 1/4 cup mince pork · 1 tbsp. chopped pickled peppers · 1/2 tbsp. broad bean paste (Doubanjiang) · 2 garlic cloves (chopped) · 1 tbsp. chopped ginger · Chopped scallion whites

5. 5

   Step 5: Stir in the sauce. Cook for a while until the sauce is thickened.

   Uses Crisp pork with fried peppers, bean paste and aromatics · Re-stirred prepared Yu Xiang bowl sauce

6. 6

   Step 6: Return the reserved fried eggplant to the thickened pork sauce. Toss gently until every strip is coated and hot. Transfer to a serving plate and sprinkle with the reserved scallion greens. Serve with steamed rice if desired.

   Uses Reserved soft pan-fried eggplant strips · Thickened Yu Xiang pork sauce · Reserved chopped scallion greens