Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic) Recipe
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Prep Time
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Cook Time
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Total Time
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.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Combine 1/2 cup kosher salt with 2 quarts water in a medium bowl. Add eggplant pieces, skin-side up, and set aside to soak for at least 10 and up to 20 minutes.
2
Meanwhile, heat white vinegar in a small saucepan until simmering. Place sliced chiles in a small bowl and pour hot vinegar on top. Let rest for 5 minutes, then add wine, sugar, soy sauce, and Chinkiang vinegar. Stirring constantly, add cornstarch and stir until dissolved. Set sauce aside. Drain eggplant carefully and pat dry with paper towels.
3
Heat oil in a wok over high heat until smoking. Reduce heat to medium, add eggplant, and cook, tossing occasionally, until softened and well browned on all sides. Push to sides of wok. Return wok to high heat and add ginger, garlic, and scallions. Cook, stirring and tossing constantly, until fragrant and raw bite is gone, about 30 seconds. Add broad bean paste and cook, stirring for about 30 seconds. Pour in chile sauce, making sure to scrape in any sugar or starch that may have settled on the bottom.
4
Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes (if the sauce overthickens, thin with a few tablespoons of water). Transfer to a serving bowl, garnish with chopped fresh cilantro leaves, and serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories185kcal
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Fat12g
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Saturated Fat1g
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Carbohydrates16g
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Fiber4g
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Sugar8g
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Protein2g
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Cholesterol0mg
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Sodium554mg
Percent Daily Values are based on a 2,000 calorie diet.