Yuxiang Qiezi

Despite its name, Yuxiang Qiezi contains no fish. "Yu xiang" — fish-fragrant — refers to a Sichuan sauce profile originally developed to cook fish: pickled chilli, ginger, garlic, and spring onion balanced with vinegar and sugar. Applied to aubergine, it creates one of the most popular everyday dishes in Sichuan households, a riot of sweet, sour, spicy, and savoury flavours from a handful of pantry staples.

Serves: 4

Ingredients

• 700g (1½ lb) Chinese eggplant (aubergine), cut into batons 6cm × 2cm (2½ × ¾ inch)
• 1 tsp salt, for sweating
• Neutral oil for shallow-frying

Yuxiang sauce

• 3 tbsp (45g) doubanjiang (Sichuan fermented chilli-bean paste)
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) black rice vinegar
• 1 tbsp (12g) sugar
• 120ml (½ cup) chicken or vegetable stock
• 1 tsp cornstarch mixed with 2 tsp cold water

Aromatics

• 4 garlic cloves, minced
• 2cm (¾-inch) ginger, minced
• 3 spring onions, whites minced, greens sliced for garnish
• 2 dried red chillies, snipped

Instructions

1. Toss eggplant batons with salt and leave in a colander 20 minutes. Pat dry thoroughly — this prevents the eggplant from absorbing too much oil.
2. Heat 3–4 tablespoons of oil in a wok over high heat until shimmering. Fry eggplant in batches, turning, 5–7 minutes per batch until golden on all sides and just tender. Set aside on a rack.
3. Wipe out the wok and add 1 tablespoon of oil. Fry doubanjiang over medium heat for 1–2 minutes until the oil turns red and fragrant.
4. Add garlic, ginger, spring onion whites, and dried chillies; stir-fry 1 minute.
5. Return eggplant to the wok. Pour in soy sauce, vinegar, sugar, and stock. Toss gently and cook 2–3 minutes.
6. Stir in the cornstarch slurry and toss until the sauce thickens and clings to the eggplant, about 1 minute.
7. Dish up and garnish with spring onion greens. Serve with steamed rice.

Cook's Notes: Chinese eggplant has thinner skin and sweeter flesh than globe varieties; it is worth seeking out. If unavailable, Japanese eggplant is a fine substitute. For a vegetarian version, use vegetarian doubanjiang — widely available — and vegetable stock.