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中文Sichuan Yuxiang Aubergine
Sichuan Yuxiang Aubergine Recipe
Yuxiang aubergine, or fish-fragrant eggplant, is a classic Sichuan dish that, intriguingly, contains no fish at all.
A common question is always, why call this “fish-fragrant” eggplant when there is no fish at all in it? Well, the name refers to a combination of flavours that comes together from using garlic, ginger, green onions, soy sauce, vinegar, sugar and Sichuan style picked red chillies.
Why It’s Good for Winter
This wonderful dish is especially perfect for winter, because of how warming it is. In the chillier months, it’s the combo of Sichuan pepper and chili that provides the heat and comfort. The deep, salty sauce is a great addition to pork or beef braises and slow-roasted meats, which taste even better when the weather turns cold.
Ingredients
Aubergine: 400g Chinese aubergine
Salt: 1 teaspoon
Cornstarch: 2 teaspoons
Peanut oil: 3 tablespoons
Green onions: 2, sliced
Garlic: 2 cloves, minced
Ginger: 1 tablespoon, minced
Dried Chinese chili peppers: 8 to 10 (more or less to taste)
Doubanjiang (chili bean paste): 2 teaspoons
Ground Sichuan peppercorn (optional), 1/4 teaspoon
Sauce Ingredients
Chinkiang vinegar: 2 tablespoons
Light soy sauce: 1.5 tablespoons — Shaoxing wine (or dry sherry): 1 tablespoon
Sugar: 2 tablespoons — 1/4 cup chicken stock (or vegetable stock)
Cornstarch slurry: 2 teaspoons cornstarch combined with some water
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Cooking Instructions
1. Prep Aubergine:
Cut the eggplant into small pieces and rub it with salt and corn starch. This step helps to draw out moisture and bitterness, and also keeps them crispy when fried.
2. Fry Aubergine:
In a wok, heat peanut oil over medium-high heat. In batches, fry the eggplant pieces until golden brown and soft, 3-4 minutes per batch. Take them out of the wok, and set them aside.
3. Cook Aromatics:
Using the same wok, stir in minced garlic, ginger, and dried chili peppers. Add and stir-fry until fragrant, about 30 seconds to 1 minute. Do not burn the garlic.
4. Add Doubanjiang and Sauce:
Add doubanjiang, and cook for another minute to deepen the flavor. Then add the prepared sauce mixture (Chinkiang Vinegar, Light Soy Sauce, Shaoxing Wine, Sugar, and Chicken Stock).
5. Combine and Thicken:
Add the fried eggplant back to the wok, tossing to combine with the sauce. Gradually add the cornstarch slurry while stirring to thicken the sauce to your preference.
6. Serve:
Top with sliced green onions; serve hot with steamed rice or noodles for a full meal.
Conclusion
Yuxiang aubergine, a spicy, garlicky dish, is a fantastic meal to eat in the winter. Its combination of flavours illustrates the magic of Sichuan cooking. Make yours today and see just how amazing it is! For the necessary ingredients, such as Doubanjiang and Chinkiang vinegar, check out Sing Kee Foods to step up your cooking game.