Chinese cuisine

Easy

Fish-Fragrant Eggplant

Name: Fish-Fragrant Eggplant
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 10 oz. Chinese Eggplant; 3 oz. Ground Beef; 1 tbsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video); 2 tbsp. Shaoxing Wine; 1 tbsp. Minced Garlic; 1 tsp. Minced Ginger; 1 tbsp. Minced Green Onion; 2 tbsp. Water; 01 tbsp. Water and Corn Starch Slurry; Seasoning; 1 tbsp. Pixian Spicy Bean Paste, Minced; 1 tbsp. Soy Sauce; 1 tbsp. Sweet Black Rice Vinegar; 2 tsp. Sugar; 1 tbsp. Chef Made Chili Oil (See ''Chef John Signature Oil'' Video); 0.5 tbsp. Sesame Oil

Chef John Zhang

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The Fish-Fragrant Eggplant, known as Yu Xiang Qie Zi in chinese, is a combination of savory, sweet, sour, and spicy tastes, with a reddish hue and a visible scattering of chopped ginger, garlic, and scallion. In fact, this dish has nothing to do with fish meat.

Recipe

PRE TIME: 30 min

COOKING TIME: 0

TOTAL TIME: 30 min

2 SERVING

Ingredients:

10 oz. Chinese Eggplant
3 oz. Ground Beef
1 tbsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video)
2 tbsp. Shaoxing Wine
1 tbsp. Minced Garlic
1 tsp. Minced Ginger
1 tbsp. Minced Green Onion
2 tbsp. Water
01 tbsp. Water and Corn Starch Slurry
Seasoning
1 tbsp. Pixian Spicy Bean Paste, Minced
1 tbsp. Soy Sauce
1 tbsp. Sweet Black Rice Vinegar
2 tsp. Sugar
1 tbsp. Chef Made Chili Oil (See ''Chef John Signature Oil'' Video)
0.5 tbsp. Sesame Oil

Directions:

Step 1

Cut each eggplant into 4 equal sections first, then cut each section into 8 strips.

Step 2

In a wok or cooking pan, heat enough cooking oil to 180-200°C / 350-400°F, and deep-fry the eggplant strips until slightly golden. Remove from oil.

Step 3

Wait until the oil temperature is a little higher, re-fry the eggplant until golden. Remove and drain.

Step 4

Return the wok to the stove, stir-fry ground beef until brown, then add peppercorn oil, minced garlic, minced ginger, finely chopped green onion, pixian spicy bean paste, soy sauce, sweet black rice vinegar, sugar, water, and eggplant. Stir-fry to cook for a minute.

Step 5

Finally drizzle some sesame oil and chili oil, and quickly stir several times.

Step 6

Serve immediately.