Home / Recipes / Chinese (Sichuan) / Fish-Fragrant Eggplant (Yu Xiang Qie Zi)

Fish-Fragrant Eggplant (Yu Xiang Qie Zi)

Chinese (Sichuan) · East Asia Top Pick STOVETOP
8/10

Eggplant in a sweet-sour-spicy sauce — 'fish fragrant' refers to the seasoning style, no fish.

Vegetarian Stir-Fry & Sauté Home Cook Friendly Vegan N Nut-Free

Why It Works

The yu xiang sauce profile (garlic-ginger-scallion + sweet-sour-spicy) is one of Sichuan's fundamental flavors.

Key Ingredients

eggplant doubanjiang garlic ginger scallions soy sauce vinegar sugar

More Chinese (Sichuan) Recipes

Mapo Tofu (Sichuan)
10/10

Silken tofu in fiery, numbing pork sauce — the dish that defines Sichuan.
Mapo Tofu (麻婆豆腐)
10/10

Silky tofu in a fiery, numbing sauce of doubanjiang, fermented black beans, and Sichuan peppercorns with ground pork.
Kung Pao Chicken (Sichuan)
9/10

Diced chicken with peanuts, dried chilies, and Sichuan peppercorn.
Twice-Cooked Pork (Hui Guo Rou)
9/10

Boiled then stir-fried pork belly with leeks and doubanjiang.
Dan Dan Noodles (Sichuan)
9/10

Spicy sesame-peanut noodles with seasoned pork mince.
Red Oil Wontons (Hong You Chao Shou)
9/10

Pork wontons drenched in spicy, numbing chili oil sauce.