Eggplant Szechuan Style

Name: Eggplant Szechuan Style (Yü hsiang ch’ien tzu)
Cuisine: Chinese
Ingredients: 6 tablespoons oil; ½ tablespoon sesame oil; 1 tablespoon chopped green onion; 1 teaspoon sugar; ½ tablespoon brown vinegar; ½ cup soup stock; 1 teaspoon salt; 4 eggplants (about 12 oz.); 1 teaspoon chopped garlic; ½ tablespoon chopped ginger; 2 tablespoons soy sauce; 1 tablespoon hot bean paste

Yü hsiang ch’ien tzu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

In Pinyin, yu xiang que zi translates as “Fish Fragrant Eggplant” or “Yu Xiang Eggplant”, a classic of the Sichuan cuisine.

Ingredients

4 eggplants (about 12 oz.)
½ tablespoon chopped ginger

Asia
Taiwan
Sichuan
Hupeh
Kweichow
Main course
Vegan
Hunan
Western China

Method

Choose firm purple eggplants, remove stalk and without peeling, cut into thumb size pieces.
Heat oil in fry pan until very hot. Put eggplant in, turn heat to low, stir-fry until it’s soft, (about 3 minutes). Then press eggplant, to squeeze out the excess oil. Remove eggplant from pan and set aside.
Into the frying pan add chopped garlic, ginger and ho