Sichuan Yu Xiang Eggplant Recipe
Recipe by Ethan Wong
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Notes
Tips
- Pan-frying salted fish gives it extra aromatic fragrance. However, salted fish tend to burn easily, so always fry them at low temperatures.
- Eggplant is easily oxidize, becoming black, so to prevent this, simply soak them in a bowl of water.
Ingredients
- 400 g Eggplant
- 50 g Salted Fish
- 2 tbsp Sichuan Yu Xiang Sauce
- 2 tbsp Cooking Oil
- 800 ml Water
- Spring Onion (for garnish)
Instructions
Preparation
- Clean and cut eggplant into rectangular sizes.
- Soak eggplant in a bowl of water.
- Cut salted fish into cubes.
- Prepare the other ingredients.
Cooking
- Preheat the pan with cooking oil.
- Add salted fish into the pan and pan-fry at low heat to aromatic fragrance.
- Add Sichuan Yu Xiang Sauce and stir-fry at medium heat.
- Add water into the pan and switch to high heat.
- Bring to a boil and let it boil as you reduce at high heat.
- Reduce until it begins thickened, check the eggplant, and see if it is soft enough.
- If it is not soft enough, add another 200ml of water and reduce to thicken, then check the softness.
- When it is soft enough, remove from heat and serve.
Nutrition
Calories : 246kcalCarbohydrates : 12gProtein : 18gFat : 15gSaturated Fat : 1gCholesterol : 38mgSodium : 1781mgPotassium : 823mgFiber : 6gSugar : 7gVitamin A : 81IUVitamin C : 5mgCalcium : 70mgIron : 1mg