Sichuan Fish Fragrant Eggplant 鱼香茄子 - Yuxiang Qiezi | The Woks of Life

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with a different flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Introduce the dish: Fish Fragrant Eggplant (Yuxiang Qiezi).

Discuss the type of eggplant used (light purple Chinese eggplants) and their tenderness.

Mention the importance of using the right type of eggplant to avoid toughness.

Cut the eggplant into triangle chunks, removing the tip and any tough spots.

Steam the cut eggplant for about 10 minutes or less, or fry them after steaming for added flavor.

Heat the wok until smoking, then add oil to prevent sticking.

Fry the pork in the hot wok until cooked, then remove it from the wok.

Reheat the wok, add more oil, and add the eggplant in a single layer.

Cook the eggplant on medium heat, adding water if it looks dry, for 5 to 10 minutes until tender.

Add Shaoxing wine to create steam and speed up cooking if necessary.

Remove the eggplant when tender and clean the wok.

Lower the heat and toast the dried chili peppers in the wok without burning them.

Add chopped ginger, whites of scallions, and minced garlic to the toasted chilies.

Return the cooked pork to the wok.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens