Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 338kcal 16%
Fat 19g 29%
Saturated Fat 2g 10%
Carbohydrates 36g 12%
Fiber 7g 28%
Sugar 14g 28%
Protein 5g 10%
Cholesterol 0mg 0%
Sodium 705mg 29%

Percent Daily Values are based on a 2,000 calorie diet.

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Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic) Recipe

Name: Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic) Recipe
Total time: 30 min
Yield: 4
Ingredients: Kosher salt; 1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths; 2 red Thai bird chilies (or any small hot red chili); 3 tablespoons white vinegar or rice wine vinegar; 2 tablespoons Shaoxing wine (or dry sherry); 1 tablespoon sugar; 2 teaspoons soy sauce; 1 tablespoon Chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable); 1 1/4 teaspoons cornstarch; 3 tablespoons vegetable oil; 4 teaspoons minced fresh ginger; 4 medium cloves minced garlic (about 4 teaspoons); 4 scallions, whites thinly sliced, greens cut into 1/3-inch segments; 2 tablespoons Sichuan chili broad bean paste (Doubanjiang); Roughly chopped fresh cilantro leaves, for garnish

Total 30m

This Yu Xiang Qie Zi recipe features tender chunks of Chinese or Japanese eggplant braised in a flavorful sauce of pickled chili peppers, garlic, and ginger, with a touch of sweetness and tang. Finished with fresh cilantro, it's a deliciously aromatic and spicy Sichuan-style eggplant dish.

Eggplant

Sichuan

Nutrition Facts

Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic) Recipe

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Nutrition Facts

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