Sichuan Eggplant Stir Fry | 鱼香茄子
- Daniel
- 2 days ago
- 3 min read
Updated: 6 hours ago
If you're into bold, spicy flavors, yu xiang qie zi (鱼香茄子) is a dish that hits all the right notes. Despite the name translating to “fish-fragrant eggplant,” there’s no seafood involved.
The “fish fragrance” refers to the style of seasoning that originated from how Sichuan families used to prepare fish—think garlic, ginger, chilies, vinegar, soy sauce, and just the right hint of sweetness. Over time, that flavor profile made its way into all sorts of dishes, with eggplant becoming the most iconic.
Traditionally, the eggplant is deep-fried until creamy on the inside and slightly crisp on the outside, then tossed in that signature yu xiang sauce. I took it a step further by adding ground beef—because why not?
The richness of the beef brings depth to the dish, and when it’s stir-fried with doubanjiang (chili bean paste) and my homemade pao jiao (fermented chilies), the result is absolutely packed with flavor.
I also used the Chinese velveting method to marinate and cook the eggplant, which keeps it tender without getting greasy. If you haven’t tried velveting before, it’s a simple technique that really makes a difference.
What I love most about this dish is how versatile it is. It’s great for clearing out leftover chili paste or fermented goodies sitting in the fridge. You can also swap the meat for tofu or mushrooms to make it vegetarian.
It’s saucy, spicy, tangy, and comforting—all the things you’d want from a home-cooked Sichuan meal. I genuinely hope you give this one a try and enjoy it as much as I do, especially if you’re already fermenting your own pao jiao at home.
Ingredients:
(Serve 4)
Eggplants:
Eggplants, About 500g
Sea Salt, 1 TBSP
Water, 1.5L
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Sauce:
Soy Sauce, 2 TBSP
ShaoXing / Hua Tiao Wine, 1 TBSP
Granulated Sugar, 1 TBSP
Beef Stock, 1 Cup
Sesame Oil, 1 TSP
Stir Fry:
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Pao Jiao Homemade, A Handful To Your Preference
Gound Beef, 200g
Sea Salt, Pinch
Black Pepper, Pinch
DouBanJiang, 1 TBSP
Garlic Finely Minced, 5 Cloves
Ginger Finely Minced, 2"
Scallions White Parts Finely Chopped, A Handful
Slurry, 1 TBSP Cornstarch + 1 TBSP Water
Black Vinegar, 2 TBSP
Toasted Sesame Oil, 1 TBSP
Scallions Green Parts Coarsely Chopped, For Garnishing
Coriander Coarsely Chopped, For Garnishing
Equipment:
Wok / Dutch Oven / Skillet / Pan
Directions:
Please visit my "Paojiao" page for the recipe.
Prepare the eggplants.
Cut eggplants into 3–4" lengths, then quarter them into wedges.
Soak in salted water for 10–15 mins (use a plate to keep them submerged).
Drain and pat dry with kitchen paper.
Fry the eggplants.
Heat 3 inches of oil in a wok over medium-high.
When bubbles form around a chopstick, fry eggplants for ~3 mins until lightly golden.
Remove and drain on a wire rack or kitchen paper.
Make the Sauce.
In a bowl, mix soy sauce, wine, sugar, beef stock, and sesame oil. Set aside.
Stir Fry.
Pour out the oil, leaving just 2 TBSP in the wok.
Add pao jiao and sauté until fragrant.
Add beef, season with salt and pepper, and cook until lightly browned.
Stir in DouBanJiang, then garlic, ginger, and white scallions. Sauté until aromatic.
Pour in the sauce and return the eggplants. Toss to coat.
Add slurry and simmer until thickened. Adjust seasoning if needed.
Turn off the heat, mix in black vinegar and toasted sesame oil.
Serve.
Plate and garnish with green scallions and coriander.
Serve immediately over some rice.
Perfect over some rice...
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