Main Course

Fish-Fragrant Eggplant (Yu Xiang Qie Zi)

Name: Fish-Fragrant Eggplant (Yu Xiang Qie Zi)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 annosta
Cuisine: chinese, sichuan
Ingredients: 900 g chinese eggplant cut into 2-inch long pieces, then quartered lengthwise; 1 rkl cornstarch; 0,5 kuppi vegetable oil; 4 kynsi garlic finely minced; 1 rkl ginger finely minced; 1 rkl chili bean paste; 2 rkl light soy sauce; 2 rkl chinese black vinegar; 1 rkl sugar; 1 tl cornstarch; 3 rkl water; 2 kpl scallion chopped, for garnish (valinnainen)

This classic Sichuan dish features tender eggplant pieces coated in a savory, spicy, and slightly sweet sauce. Despite its name, "fish-fragrant" refers to a flavor profile traditionally used for fish, not the presence of fish itself. It's a delicious and satisfying vegan main course.

Alkuperäinen resepti: Forkin

Kokonaisaika: 40 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 336 kcal

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni ja soija. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

900 gchinese eggplant, cut into 2-inch long pieces, then quartered lengthwise
1 rklcornstarch
0,5 kuppivegetable oil

aromatics

4 kynsigarlic, finely minced
1 rklginger, finely minced

sauce

1 rklchili bean paste
2 rkllight soy sauce
2 rklchinese black vinegar
1 rklsugar
1 tlcornstarch
3 rklwater

garnish

2 kplscallion, chopped, for garnish(valinnainen)

Välineet

wok · slotted spoon · paper towels · large bowl · whisk · small bowl

Valmistusohje

Vaihe vaiheelta

1
Place the cut eggplant in a large bowl and sprinkle with cornstarch, tossing to coat evenly.
Noin 2 min
Kokin vinkki: Ensure each piece is lightly dusted for optimal crispiness.
2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
Noin 2 min
Kokin vinkki: The oil should be hot enough to sizzle when a piece of eggplant is added.
3
Fry the eggplant in batches, taking care not to overcrowd the pan, until golden brown and tender, about 3-4 minutes per batch.
Noin 10 min
Kokin vinkki: Frying in batches ensures even cooking and prevents the eggplant from becoming soggy.
4
Remove the fried eggplant with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
Noin 1 min
5
Carefully pour out all but about one tablespoon of oil from the wok.
Noin 1 min
6
Add the minced garlic and ginger to the remaining oil in the wok and stir-fry for about 30 seconds until fragrant.
Noin 1 min
Kokin vinkki: Do not burn the aromatics; keep the heat at medium.
7
Stir in the chili bean paste and cook for another 30 seconds, stirring constantly.
Noin 1 min
Kokin vinkki: Cooking the chili bean paste briefly helps to release its full flavor.
8
In a small bowl, whisk together the light soy sauce, chinese black vinegar, sugar, cornstarch, and water to create the sauce mixture.
Noin 1 min
Kokin vinkki: Ensure the cornstarch is fully dissolved to prevent lumps.
9
Pour the sauce mixture into the wok and bring it to a gentle simmer, stirring constantly, until it thickens.
Noin 2 min
10
Return the fried eggplant to the wok and toss gently to coat all pieces evenly with the sauce.
Noin 1 min
11
Cook for another 1-2 minutes, allowing the eggplant to absorb the flavors.
Noin 2 min
12
Garnish with chopped scallions, if desired, and serve immediately with steamed rice.

Annosta kohti

Ravintoarvot

67%Pisteet

Kalorit: 335,6kcal
Proteiini: 3,3g
Hiilihydraatit: 22,1g
Rasva: 27,8g
Kuitu: 7,1g
Sokeri: 11,3g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover fish-fragrant eggplant in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat gently in a microwave or a pan over medium heat until warmed through.