Yú Xiāng Qiézi

Nutrition · per serving

Steps

1. 1

   Trim the eggplants and cut them into batons about 6 cm long and 1.5 cm thick. Finely chop the garlic and ginger, slice the green onions, and keep the green tops separate for garnish. In a small bowl, whisk together the soy sauce, black vinegar, Shaoxing wine, doubanjiang, sugar, cornstarch, water, and sesame oil until smooth so the cornstarch is fully dissolved.

   500 g Chinese eggplants4 cloves (16 g), finely chopped garlic15 g, finely chopped fresh ginger3, sliced into 3 cm lengths green onions2 tbsp (30 ml) light soy sauce1 tbsp (15 ml) Chinkiang black vinegar1 tbsp (15 ml) Shaoxing wine1 tbsp (18 g) doubanjiang2 tsp (8 g) sugar1 tsp (3 g) cornstarch80 ml water1 tsp (5 ml) toasted sesame oilfrom 1 onion, thinly sliced for garnish green onion tops
2. 2

   Heat a wok or large frying pan over medium-high heat until hot. Add the neutral oil and swirl to coat. Add the eggplant in a single layer as much as possible and stir-fry for 6-8 minutes, turning often, until the pieces are softened, lightly golden at the edges, and beginning to collapse. If the pan looks dry before the eggplant softens, lower the heat slightly and keep tossing rather than adding more oil immediately.

   2 tbsp (30 ml) neutral oil500 g Chinese eggplants
3. 3

   Push the eggplant to the sides of the wok. Add the Sichuan peppercorns and dried chilies to the center and stir for 10-15 seconds until fragrant but not darkened. Add the garlic, ginger, and the white and pale green parts of the onions; stir-fry for about 30 seconds, just until aromatic. This quick blooming step builds the dish's signature warm, numbing fragrance.

   1 tsp (2 g), lightly crushed Sichuan peppercorns2, snipped in half dried red chilies4 cloves (16 g), finely chopped garlic15 g, finely chopped fresh ginger3, sliced into 3 cm lengths green onions
4. 4

   Give the sauce a quick stir to recombine the cornstarch, then pour it into the wok. Toss continuously for 1-2 minutes until the sauce boils, turns glossy, and clings to the eggplant. The eggplant should be silky and fully tender, not spongy or raw in the center.

   2 tbsp (30 ml) light soy sauce1 tbsp (15 ml) Chinkiang black vinegar1 tbsp (15 ml) Shaoxing wine1 tbsp (18 g) doubanjiang2 tsp (8 g) sugar1 tsp (3 g) cornstarch80 ml water1 tsp (5 ml) toasted sesame oil
5. 5

   Transfer to a warm serving plate and scatter over the reserved green onion tops. Serve immediately while the sauce is glossy and the eggplant is at its softest, ideally with steamed rice.

   from 1 onion, thinly sliced for garnish green onion tops

Origin & History

Yú xiāng, meaning 'fish-fragrant,' is a classic Sichuan flavor profile built from pickled chili, garlic, ginger, vinegar, and sugar; despite the name, many yú xiāng dishes contain no fish at all. Yú Xiāng Qiézi is a beloved home-style preparation that showcases Sichuan cuisine's balance of spicy, sour, sweet, and aromatic elements in a deeply comforting way.