Sichuan-Style Hot and Sour Eggplant (Yu Xiang Qie Zi) | Kenji's Cooking Show

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: red pepper flakes

Black pepper provides heat without the numbing sensation.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor profile with less heat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

Cut the Japanese eggplants into batons.

Prepare a brine with 1/4 cup kosher salt per quart of water.

Soak the eggplant in the brine for about 10 minutes, using a paper towel to keep them submerged.

Prepare the sauce by combining Shaoxing wine, dark soy sauce, Chinkiang vinegar, and water.

Add cornstarch to the sauce mixture, ensuring it is done when there's a low volume of liquid to avoid clumping.

Smash 3 cloves of garlic using a mortar and pestle to remove the skin.

Peel ginger using a spoon or knife, then slice it perpendicular to the grain.

Use fermented Fresno chilies in the recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens