Yu Xiang Qie Zi Sichuan Spicy Eggplant Recipes

YU XIANG QIE ZI (SICHUAN SPICY EGGPLANT)

Yu Xiang Qie Zi (Sichuan Spicy Eggplant) image

This recipe is from a restaurant in Chengdu, China. It makes a tasty Chinese dish that is a favorite of foreigners in China.

Provided by Member 610488

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb narrow eggplants or 1 lb round eggplant
1 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons light soy sauce
2 garlic cloves, finely chopped
1 tablespoon ginger, minced
1 tablespoon hoisin sauce
1 teaspoon sugar
1 tablespoon sesame oil
3 green onions, chopped
2 teaspoons chili bean paste
2 teaspoons rice vinegar

Steps:

Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.

Nutrition Facts : Calories 178.6, Fat 14.1, SaturatedFat 1.9, Cholesterol 0.1, Sodium 1404.8, Carbohydrate 12.3, Fiber 4.6, Sugar 5.4, Protein 3.1

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