Yu Xiang Eggplant -Szechuan Eggplant
Yu Xiang (yu hsiang) Eggplant (or Yu Xiang Qie Zi in Chinese), is a traditional Sichuan specialty and the most typical of the fish-fragrant specialties of Chinese cuisine.
Servings 3
Ingredients
- 200 g long eggplant
- 80 g minced meat
- 10 g minced garlic
- 3 tablespoons stock or water
- 1 teaspoon water starch
- green onion
Seasoning
- 3 tablespoons 3 bean paste
- 1.5 tbsp fermented rice
- 1 teaspoon soy sauce
- ½ teaspoon white sugar
- ¼ teaspoon Sichuan pepper powder
- ½ teaspoon rice vinegar
- 1/3 teaspoon sesame oil
Instructions
- In a small bowl, combine the fermented rice, hot stock (or water), soy sauce and white sugar. Stir thoroughly to dissolve the sugar.
- Cut the eggplant into long chunky pieces.
- Heat the hot oil in a pan and hold your hand about 20 cm above the oil, to test the heat. When the air feels hot, the oil’s temperature will be right.
- Place the eggplant into the pan, fry for 30-35 seconds and then immediately remove and drain.
- Take a little hot oil from the pan and stir into the minced meat.
- Stir bean paste into the meat, and then fry the meat in the oil in the pan.
- Next, add the garlic and seasoning sauce from Step 1. After the sauce has become thick, pour it into the fried eggplant and fry several times.
- Next, pour in the fermented rice and broth or water.
- Finally, add the pepper, vinegar and sesame oil and then turn off the heat.
- Serve, sprinkled with chives and green onion.