Yuxiang Qiezi is one of my favorite Sichuan dishes. It is delicious fresh from the wok, but also works well after it has sat overnight. The flavors of ginger and peppers penetrate the eggplant, and make a wonderful salad or topping for bread.


Fish flavor sauce” contains no fish. The story goes that long ago chefs made a fish topped with a red pepper sauce. During times when fish was too expensive or scarce, people began to cook other ingredients but use the same sauce. Because of its original association with the fish dish, the sauce became know as “fish flavor sauce.”

  • Eggplant- preferably the long, thin Japanese type (450 g)
  • Pickled red peppers, seeds removed (50 g)
  • Ginger (10 g)
  • Garlic (20 g)eggplant
  • Chinese scallions (30 g)
  • Stock (200 g)*
  • Soy sauce (20 g)*
  • Salt (5 g)*
  • Vinegar (30 g)*
  • Sugar (30 g)*
  • Gourmet powder (1 g)*
  • Wet starch (20 g)*
  • Sesame oil (5 g)*
  • Oil (150 g)

Preparation:

  1. Split the eggplant lengthwise into quarter. Cut quarters into approximately 6 cm pieces. (Don’t cut the eggplant too small as it shrinks during cooking.)
  2. Peel ginger and cut into small grains.
  3. Mince garlic.
  4. Finely dice scallion. (For “fish flavor,” the sauce should be 1 part ginger to 1 part garlic to 3 parts scallion.)
  5. Mince pickled peppers.

Cooking:

  1. Eggplant option 1: Deep fry eggplant until lightly yellow. (This option will result in a much oilier dish.) Eggplant option 2: Saute eggplant in a small amount of oil until no longer white and reduced in size. Set eggplant aside.
  2. Season wok and heat oil.
  3. Add pickled pepper. (The pickled pepper is watery so stir it until the water steams out and the oil is red.)
  4. Add garlic and ginger. Stir and cook until fragrant.
  5. Add warm stock.
  6. Remove from heat. Add eggplant, soy sauce (very little- it is just for color), sugar (the sauce should be sweet), and vinegar.
  7. Return to heat and stew eggplant until very soft.
  8. Remove from heat and taste sauce. Adjust as necessary.
  9. Add wet starch (some dry from bottom of bowl mixed with some liquid from top of bowl). Return to heat and cook until thickened.
  10. Add gourmet powder, scallion and a little sesame oil.
  11. Briefly return to heat and stir well.
  • Is the oil shiny and bright red?
  • Are the sauce and oil together?
  • Is the dish not too oily?
  • Is the scallion still bright and not overdone?
  • Is the sauce sweet, sour and spicy?

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