Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)
Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 400 g eggplant(aubergine) (14oz, see note 1)
- 1/2 tsp salt
- 11/2 tbsp black rice vinegar
- 11/2 tbsp Shaoxing rice wine (see note 2)
- 1/2 tbsp dark soy sauce
- 1 tbsp sugar
- 11/2 tbsp cornstarch
- 4 tbsp water
- 1 tsp sesame oil
- 11/2 tbsp cooking oil
- 50 g minced meat (pork/beef/chicken) (1/3 cup, see note 3 for vegetarian options)
- 2 tbsp picked chili garlic sauce (see note 4 & 5 for substitutes)
- 4 clove garlic, minced
- 2 tsp minced ginger
- 2 stalk scallions, finely chopped (separate the white & green parts)
Instructions
- 1
Add the salt to a pot of water. Bring it to a full boil while slicing the eggplant into batons.
- 2
Put the eggplant into the boiling water. Cover and cook for 3-4 minutes until it becomes soft (but not mushy).
- 3
Drain in a colander and press gently to remove any excess water.
- 4
In a bowl, combine all the ingredients for the sauce. Set aside.
- 5
Pour oil into a hot wok over high heat. Stir in the minced meat. Fry until pale.
- 6
Add pickled chilli, garlic, ginger and white part of the scallions. Sizzle until fragrant.
- 7
Stir in the eggplant. Fry until it’s piping hot. Pour in the sauce (stir well beforehand). Stir to coat evenly.
- 8
Turn off the heat once the sauce thickens. Sprinkle the green part of the scallions. Dish out and serve immediately.