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Yu Xiang Eggplant - 魚香茄子
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Yu Xiang Eggplant and Zucchini

Yu Xiang Eggplant, or魚香茄子, is true to the classic Sichuan ‘fish-fragrant’ form, and is sweet, sour, and fiery with 辣豆瓣酱 Chili Bean Paste.
Prep Time15 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Chinese, Sichuanese
Keyword: Chili Bean Paste, Eggplant, Garlic, Ginger, Scallion, Sugar, Vinegar, Zucchini
Servings: 4 as part of a Chinese Meal
Author: John Thompson

Ingredients

  • 1 small Eggplant
  • 1 Zucchini
  • 2 – 3 Garlic cloves finely chopped
  • 3 slices fresh Ginger minced
  • 1 Scallion thinly sliced
  • 1 tbsp. Sugar
  • 1 tbsp. Vinegar
  • 1 tbsp. Sichuan Chili Bean Paste or more to taste
  • ¼ cup water

Instructions

  • Slice the eggplant and zucchini into fairly thick batons.
  • Mix the sugar, vinegar and bean paste together along with the water and set aside.
  • Quickly brown the Zucchini batons in oil over moderately high heat, remove them to a bowl and repeat with the Eggplant.
  • Sauté the Garlic, Scallion and Ginger in two Tablespoons of oil until their aroma is released.
  • Add the sauce mixture and when it begins to reduce and thicken, stir the Eggplant and Zucchini.
  • Cook until heated through and serve immediately.