Fish-Fragrant Eggplant

This dish is known to promote blood circulation, reduce swelling, lower blood pressure, and cholesterol.

Ingredients

• 300g eggplant

• 50g lean pork (thinly sliced)

• 2 cloves garlic, minced

• 1 tbsp ginger, finely shredded

• 1 tbsp green onion, chopped

• 2 tbsp doubanjiang (spicy bean paste)

• 1 tbsp cooking wine

• 1 tsp sesame oil

• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

• Cooking oil

Instructions

1. Prepare the Ingredients

• Eggplant: Wash the eggplant, remove the stem, and cut it into thick strips (about 2-3 inches long).

• Pork: Wash the lean pork and slice it thinly into strips.

  Why Thick Eggplant Strips?Cutting the eggplant into thick strips helps it retain its shape during cooking and gives it a satisfying bite. Thin strips of pork cook quickly and absorb the flavors of the sauce.

2. Stir-Fry the Pork

• Heat a generous amount of cooking oil in a pan over medium-high heat until it reaches about 70% of its maximum heat (when small bubbles form around a wooden spoon).

• Add the pork strips and stir-fry for 1-2 minutes until lightly browned.

• Add the minced garlic and 2 tablespoons of doubanjiang (spicy bean paste), and stir-fry until the pork turns red and fragrant, about 1 minute.

  Why Fry the Pork First?Frying the pork first locks in its juices and ensures it fully absorbs the flavor of the garlic and doubanjiang, which gives the dish its signature “fish-fragrant” (Yu Xiang) flavor, even though there’s no fish involved.

3. Cook the Eggplant

• Add the eggplant strips to the pan and continue stir-frying. Cook for about 4-5 minutes until the eggplant skins become wrinkled and the flesh softens.

  Why Wrinkled Eggplant?Wrinkled skin indicates that the eggplant has absorbed the oil and flavors, making it tender and rich in taste. Eggplant needs a bit more oil than other vegetables because it tends to absorb it quickly.

4. Add Seasonings

• Add the shredded ginger, chopped green onions, and 1 tablespoon of cooking wine. Stir everything together and cook for an additional 1-2 minutes.

  Why Cooking Wine?The cooking wine helps balance the richness of the dish by adding a slight acidity, which enhances the overall flavor profile and cuts through the richness of the pork and eggplant.

5. Thicken the Sauce

• In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.

• Pour this slurry into the pan and stir to thicken the sauce. Cook for another minute until the sauce coats the eggplant and pork.

  Why Cornstarch?The cornstarch slurry gives the sauce a glossy finish and helps it cling to the ingredients, creating a silky texture.

6. Finish and Serve

• Drizzle 1 teaspoon of sesame oil over the dish for extra flavor, stir briefly, and remove from the heat.

• Serve hot with steamed rice.

  Why Sesame Oil at the End?Sesame oil adds a nutty, aromatic touch to the dish, but it’s best added at the end to preserve its delicate flavor.

Tips for Success:

• Oil for Eggplant: Eggplant absorbs oil quickly, so don’t be afraid to add a bit more if needed. This helps the eggplant cook evenly and prevents it from drying out.

• Doubanjiang: This spicy bean paste is key to the dish’s flavor. You can adjust the amount based on your spice preference.

By following these steps, you'll make a delicious and flavorful Yu Xiang Eggplant dish that’s easy to cook and full of wonderful textures and flavors!