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

Name: Sichuan-Style Braised Eggplant With Pickled Chilies And Garlic (Yu Xiang Qie Zi) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; (Doubanjiang); Roughly chopped fresh cilantro leaves, for garnish

Servings: persons

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
(Doubanjiang)
Roughly chopped fresh cilantro leaves, for garnish

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 chilies 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 corn starch 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 chili 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.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Sichuan-Style Braised Eggplant With Pickled Chilies And Garlic (Yu Xiang Qie Zi) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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