Yu Xiang Eggplant (Fish-Fragrant Eggplant)

鱼香茄子

Ingredients

Chinese or Japanese eggplants (600g- cut into 2-inch batons) Ground pork (100g- optional) Garlic (4 cloves- minced) Ginger (1 tbsp- minced) Green onions (3- chopped) Dried wood ear mushrooms (5g- rehydrated and sliced) SAUCE Chili bean paste (doubanjiang- 1.5 tbsp) Soy sauce (1 tbsp) Chinese black vinegar (1 tbsp) Sugar (2 tsp) Shaoxing wine (1 tbsp) Cornstarch (1 tsp dissolved in 2 tbsp water) Chicken broth (1/4 cup) Vegetable oil for frying (1/2 cup)

Detail Steps and Procedure

Step 1 (Prep Eggplant: Cut 600g eggplant into 2×1-inch batons. Soak in salted water (1 tbsp salt per liter) for 15 minutes to prevent discoloration and reduce oil absorption. Drain and pat completely dry with paper towels (critical for proper frying). Step 2 (Blanch Mushrooms: Soak wood ear mushrooms in hot water for 20 minutes until expanded. Slice thinly. Blanch in boiling water for 2 minutes, drain. Step 3 (Fry Eggplant: Heat 1/2 cup oil in wok to 180°C (350°F). Fry eggplant in batches for 3-4 minutes until softened and lightly golden. Remove and drain on rack. Pour off all but 2 tbsp oil. Step 4 (Cook Pork: If using, add 100g ground pork to wok. Stir-fry over medium-high for 3 minutes until crispy and rendered. Push to side. Step 5 (Build Flavor: Add 1.5 tbsp doubanjiang to center. Stir-fry for 60 seconds until oil turns red. Add minced garlic, ginger, and white parts of green onions. Stir-fry 30 seconds. Combine with pork. Step 6 (Simmer: Add fried eggplant and sliced mushrooms. Pour in sauce mixture (1 tbsp soy, 1 tbsp vinegar, 2 tsp sugar, 1 tbsp Shaoxing wine, 1/4 cup broth). Gently toss to coat. Simmer over medium-low for 4-5 minutes until eggplant is very tender. Step 7 (Thicken & Store: Stir cornstarch slurry, drizzle into wok while tossing. Cook 1-2 minutes until sauce thickens and clings. Garnish with green onion greens. Serve hot with rice. Leftovers refrigerate for 3 days; flavor improves. Reheat gently. Not suitable for freezing as eggplant becomes mushy.

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