Yu Xiang Qie Zi (Sichuan Eggplant)

Ingredients

• 2 long eggplants (, around 400 g)
• 1/4 cup mince pork
• 1 tbsp. chopped pickled peppers
• 1/2 tbsp. broad bean paste ( , Doubanjiang)
• 2 garlic clove s ( , chopped)
• 1 tbsp. chopped ginger
• 2 green onions ( , white part and green part separately chopped)
• 2 tbsp. vegetable cooking oil
• 1 tsp. salt for soaking
• starch for coating
• 2 tsp. light soy sauce
• 1 tbsp. black vinegar
• 5 tbsp. water
• 1 tbsp. starch (, cornstarch )
• 2 tbsp. sugar
• 1/4 tsp. salt

Instructions

1. 0'}, {'@type': 'HowToStep', 'text': 'Prepare the bowl sauce | Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.', 'name': 'Prepare the bowl sauce | Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.', 'url': 'https://www.chinasichuanfood.com/yu xiang qie zi sichuan eggplant/#wprm recipe 15366
2. 1'}]}
3. {'@type': 'HowToSection', 'name': 'Fry the eggplants', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.', 'name': 'Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.', 'url': 'https://www.chinasichuanfood.com/yu xiang qie zi sichuan eggplant/#wprm recipe 15366 step 1 0'}]}
4. 0'}, {'@type': 'HowToStep', 'text': 'Stir in the sauce. Cook for a while until the sauce is thickened.', 'name': 'Stir in the sauce. Cook for a while until the sauce is thickened.', 'url': 'https://www.chinasichuanfood.com/yu xiang qie zi sichuan eggplant/#wprm recipe 15366
5. {'@type': 'HowToSection', 'name': 'Assemble the dish', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Mix well and make sure the eggplants are well coated.
6. Move from wok, sprinkle chopped green onion!
7. I highly recommend serving this with steamed rice.
8. The magic sauce can turn plain steamed rice into something extremely delicious.', 'name': 'Mix well and make sure the eggplants are well coated.
9. The magic sauce can turn plain steamed rice into something extremely delicious.', 'url': 'https://www.chinasichuanfood.com/yu xiang qie zi sichuan eggplant/#wprm recipe 15366 step 3 0'}]}

Tips

One of the reasons why eggplants seem hard to cook is because they absorb lots of oil at the first stage of heating. In restaurants, eggplants are usually deep-fried first before stir fry with seasonings. Deep-frying in a large amount of oil can keep the purple color and cook the eggplants very quickly. So that’s a restaurant-efficient pursing method. But it is not a very economic choice for home cooking. So pan-frying sounds like a better choice. We can use pan-frying with a very small amount of oil but achieve a very similar result. Following are tips for pan-frying with less oil at home.