Sichuan Eggplant

Sichuan Eggplant
Prepare the ingredients.
Remove seeds from 1-2 red chili peppers.
Chop the red chili pepper finely.
Add the red chili pepper to a small bowl.
Grate 2 centimeters of ginger.
Grate 2-3 garlic cloves.
Add 1-2 teaspoons of corn starch.
Add 1 tablespoon of sugar.
Add 1 tablespoon of chili bean sauce.
Add 1 tablespoon of rice wine shao xing.
Add 2 tablespoons of soy sauce.
Add 1-2 tablespoons of chili oil.
Stir until everything is mixed well.
Add 250-300 milliliters of vegetable stock.
Stir briefly.
Peel 3-4 purple eggplants.
Cut the purple eggplant into strips.
Heat the cooking oil (for deep-frying).
Put the eggplant into the hot oil.
Fry eggplant until they just start to turn brown.
Remove from the heat ...
Put the eggplant on clean paper towels or into a clean colander.
Put the spice mixture in a wok.
Stir it until thickens.
Add the eggplant.
Mix in gently.
Remove from the heat ...
Sprinkle with 1-2 teaspoons of sesame seeds.
Chop the coriander leaves finely (at will).
Sprinkle with the chopped coriander leaves.


Sichuan Eggplant (or  yú xiāng eggplant) is braised eggplants with yú xiāng; one of those under-appreciated real-deal Sichuan dishes that deserves more attention. Yú xiāng literally translates as "fish-fragrant" in Chinese, which might not sound as appetizing as the dish tastes. In fact, fish-fragrant eggplant has nothing to do with fish.


3 purple eggplants (3-4)
1 red chili peppers (1-2)
2 ginger (2 cm)
2 cloves garlic (2-3 cloves)
1 teaspoon corn starch (or potato starch)
1 tablespoon sugar
1 tablespoon chili bean paste
1 tablespoon rice wine shao xing
2 tablespoons soy sauce
1 tablespoon chili oil (1-2 tablespoons)
250 milliliters vegetable stock (or chicken broth)
  cooking oil (for deep-frying)
  coriander leaves (or cilantro)
1 teaspoon sesame seeds (1-2 teaspoons)