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Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
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Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)

40 minServes 3Nutri-Score C€€
from @kennylsong14 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • eggplant (cut into bite-sized pieces)Produce600 g
  • salt (for the soaking water)Spices15 g
  • cooking oil (for sautéing)Pantry60 ml
  • ground pork (minced)Meat250 g
  • ginger (finely minced)Produce15 g
  • garlic (finely minced)Produce4 pieces
  • doubanjiang (fermented chili bean paste)Pantry30 g
  • soy saucePantry30 ml
  • black vinegar (Chinkiang vinegar)Pantry20 ml
  • Chinese cooking wine (Shaoxing wine)Pantry20 ml
  • sugarPantry10 g
  • MSGPantry3 g
  • Sichuan peppercorn (optional, ground)Spices3 g
  • waterOther150 ml
  • cornstarch (mixed with cold water into a slurry)Pantry10 g
  • scallions (sliced)Produce2 pieces
  • rice (cooked, for serving)Grains300 g

per serving

Nutrition

692kcal

Carbs
87 g
Proteins
23 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Colander

step by step

Method

  1. Soak the eggplant

    • Cut the eggplant into bite-sized pieces.
    • Soak in salt water for 10 minutes, then drain and pat dry.
    Step 1

  2. Sauté the eggplant

    • Heat the oil in a pan and sauté the dried eggplant until slightly soft.
    • Remove and set aside.
    Step 2

  3. Build the sauce

    • In the same pan, brown the ground meat.
    • Add the ginger, garlic, doubanjiang, soy sauce, black vinegar, cooking wine, sugar, MSG and Sichuan peppercorn.
    • Stir until fragrant.
    Step 3

  4. Simmer the eggplant

    • Add the water and the eggplant to the pan.
    • Simmer until the eggplant is tender and has absorbed the sauce.
    Step 4

  5. Thicken and serve

    • Stir in the cornstarch slurry and let the sauce reduce until glossy.
    • Top with scallions and serve with rice.
    Step 5
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