Fish-Fragrant Eggplant Clay Pot (Yu Xiang Qie Zi) – No Fry Method
A lighter, home-style version of the classic Sichuan Fish-Fragrant Eggplant. Using a microwave technique, we achieve creamy, tender eggplant without deep frying. The sauce is the perfect balance of sour, sweet, savory, and spicy.
Ingredients
Main Ingredients
- 2 long Chinese eggplants approx. 1 lb/450g; choose larger ones
- 5 oz ground pork minced meat (150g)
- 2 stalks scallions chopped
- 6 cloves garlic minced
- 2 slices fresh ginger minced
- 4 dried chili peppers broken in half (adjust for spice)
The "Yu Xiang" Sauce (The Golden Ratio)
- 1 tbsp cornstarch mixed with 1/2 cup water
- 3 tbsp Chinkiang Vinegar Black Vinegar
- 2 tbsp Light Soy Sauce or premium soy sauce
- 3 tbsp white sugar
For Stir-Frying
- 1 tbsp Doubanjiang Pixian Bean Paste
- 3 tbsp cooking oil vegetable or canola
Instructions
- Wash the eggplants and cut them into finger-thick strips (no need to peel). Spread them on a microwave-safe plate and microwave on High for 8 minutes. This precooks them without oil.
- While eggplant cooks, mince ginger, garlic, and scallions. Break dried chilies in half. In a small bowl, mix 1/2 cup water, 1 tbsp cornstarch, 3 tbsp vinegar, 2 tbsp soy sauce, and 3 tbsp sugar. Stir until dissolved.
- Heat 3 tbsp oil in a wok or pan over medium heat. When hot, add the minced pork and stir-fry until it turns white.
- Push meat to the side. Add minced ginger, garlic, scallions, and dried chilies. Stir-fry for 30 seconds until fragrant. Add 1 tbsp Doubanjiang. Fry everything until the oil turns red and fragrant.
- Add the microwaved eggplant strips. Gently toss with the meat and red oil mixture to coat evenly. Stir the sauce mixture again and pour it into the pan.
- Turn heat up slightly. Stir-fry for 1-2 minutes until the sauce bubbles, thickens, and coats everything in a glossy glaze. Serve hot.
Notes
1. Microwave Power: Cooking time may vary based on microwave wattage. Start with 6 minutes and check texture.
2. Eggplant Selection: Use larger, older eggplants for this recipe as they hold their shape better in the microwave.
3. Vegetarian Option: Omit pork and use mushroom stir-fry sauce instead of oyster sauce/meat. Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
2. Eggplant Selection: Use larger, older eggplants for this recipe as they hold their shape better in the microwave.
3. Vegetarian Option: Omit pork and use mushroom stir-fry sauce instead of oyster sauce/meat. Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.