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Hannah Che's Fish-Fragrant Eggplant (Yúxiāng Qiézi)
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Prep Time:
5 minutes
5 minutes
Cook Time:
8 minutes
8 minutes
Total Time:
28 minutes
28 minutes
Crispy fried eggplant coated in a flavorful ginger garlic sauce.
Ingredients:
- For the sauce
- 1/2 cup unsalted stock of any kind or water
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon Chinkiang black vinegar
- 1/2 teaspoon potato starch
- For the eggplant
- 1 pound (450 grams) long Chinese or Japanese eggplants (about 3 small)
- Kosher salt
- Vegetable oil, for frying
- 1/2 cup potato starch or cornstarch
- 1 1/2 tablespoons Sichuan chili bean paste or pickled chili paste
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 2 scallions, thinly sliced, white and green parts kept separate
Instructions:
- Prepare the sauce by whisking together all ingredients until well combined. Set aside for later use.
- Prepare the eggplant: Cut lengthwise into 3-inch sections and then slice into 1/2-inch wedges. In a large bowl, whisk 1 1/2 tablespoons of salt into 3 cups (720 mL) of water until dissolved. Submerge the eggplant and soak for 15 minutes. Drain and pat dry the wedges. Salting enhances the texture, reduces bitterness, and prevents excessive oil absorption.
- Fry the eggplant: Heat oil in a wok over medium-high heat. Lightly coat eggplant in starch. Fry the eggplant in batches until golden and wrinkled, about 3 to 4 minutes. Transfer to a paper towel–lined plate. Leave 1 tbsp oil in the wok. Stir in chili bean paste, garlic, ginger, and scallion whites. Add sauce mixture, then fold in the fried eggplant and simmer for 2 minutes. Garnish with scallion greens and serve.