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 porcie
Cuisine: chinese, sichuan
Ingredients: 900 g chinese eggplant cut into 2-inch long pieces, then quartered lengthwise; 1 lyžica cornstarch; 0,5 šálka vegetable oil; 4 strúčik garlic finely minced; 1 lyžica ginger finely minced; 1 lyžica chili bean paste; 2 lyžica light soy sauce; 2 lyžica chinese black vinegar; 1 lyžica sugar; 1 lyžička cornstarch; 3 lyžica water; 2 ks scallion chopped, for garnish (voliteľné)

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.

Originálny recept od Forkin

Celkový čas: 40 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 336 kcal

Informácie o alergénoch: môže obsahovať lepok a sója. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

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

aromatics

4 strúčikgarlic, finely minced
1 lyžicaginger, finely minced

sauce

1 lyžicachili bean paste
2 lyžicalight soy sauce
2 lyžicachinese black vinegar
1 lyžicasugar
1 lyžičkacornstarch
3 lyžicawater

garnish

2 ksscallion, chopped, for garnish(voliteľné)

Vybavenie

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

Postup

Krok za krokom

1
Place the cut eggplant in a large bowl and sprinkle with cornstarch, tossing to coat evenly.
Približne 2 min
Poznámka kuchára: 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.
Približne 2 min
Poznámka kuchára: 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.
Približne 10 min
Poznámka kuchára: 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.
Približne 1 min
5
Carefully pour out all but about one tablespoon of oil from the wok.
Približne 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.
Približne 1 min
Poznámka kuchára: 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.
Približne 1 min
Poznámka kuchára: 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.
Približne 1 min
Poznámka kuchára: 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.
Približne 2 min
10
Return the fried eggplant to the wok and toss gently to coat all pieces evenly with the sauce.
Približne 1 min
11
Cook for another 1-2 minutes, allowing the eggplant to absorb the flavors.
Približne 2 min
12
Garnish with chopped scallions, if desired, and serve immediately with steamed rice.

Na porciu

Výživové údaje

67%Skóre

Kalórie: 335,6kcal
Bielkoviny: 3,3g
Sacharidy: 22,1g
Tuky: 27,8g
Vláknina: 7,1g
Cukry: 11,3g

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

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

Ohrievanie

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