Comments on: Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)

By: Aprillen

Aprillen — Wed, 01 Jan 2025 19:43:55 +0000

Ooh, this was delicious! I found “Japanese eggplant” at Lidl and immediately thought of this recipe. I used minced beef because I had that in my freezer in convenient flat portions, and I also steamed the eggplant instead of frying it, with no previous brining, to reduce the fat content a bit after all the rich Christmas food. It went really well and was quick too, it was done when I was finished prepping everything else,which made this seamlessly easy. I might have been a bit too generous with the sugar, I’ll watch my spoonfuls next time. This is definitely a recipe I’ll come back to!

By: MtnMark

MtnMark — Mon, 16 Sep 2024 18:20:48 +0000

Thanks for using authentic ingredients! Amazing how bad most online recipes are for this. A couple changes I made:

1. Halve the sugar, unless you want that American style sweetness.
2. Sichuan Peppercorns make the dish! Get on amazon and order some. I would double the recipe amount.
3. Chilis don’t add much heat unless cut or ground, so this dish is quite mild as is. I lightly toast the chilis with double the peppercorns till fragrant and then grind 2-5 of them with the peppercorns. Add to taste, and useful if your family have different levels of heat tolerance. You can add more to your plate if you like it spicier or more numbing.

PS- The website is very glitchy on iPad (refreshing the page), making it hard to use and impossible to comment. Now, even on my desktop Safari warns “this webpage is using significant energy” and suggests closing it, I think due to the ads. Made me almost abandon your version.

By: Sadia

Sadia — Mon, 26 Aug 2024 07:39:42 +0000

Thanks for the beautiful recipe, the only thing I changed was ground beef, and add water instead of wine and stock, it turned out so so delicious and amazing . I went to the store to grab the ingredients and its worth it, peppers and vinegar were the game changer. We will make it again for sure. Thanks

By: Isabel

Isabel — Tue, 30 Jul 2024 20:45:14 +0000

In reply to Felicity. The best Yuxian Eggplant recipe anywhere, and I've tried so many!! Couldn't believe how easy it was to achieve the perfect texture and with so little oil too. I used ground beef which turned out beautifully. THANK YOU Maggie! Your recipes consistently deliver successful meals for my family!

By: Rebecca

Rebecca — Fri, 10 May 2024 15:36:54 +0000

Perfect in every way. The local dim sum place near me makes this eggplant stir fry but at over $20 with tip I can’t have it as often as I’d like. After investing in some of the less common Chinese ingredients over the past few years, I was able to make this at home for under $5 all in! It was SO delicious, perfectly sweet and sour and garlicky and umami. Amazing recipe!!

By: peter

peter — Wed, 03 Apr 2024 12:35:47 +0000

The recipe works great! good technique with soaking eggplant in salted water,
It could use more heat and tang ( spice & black vinegar)

By: Marilyn Nergord

Marilyn Nergord — Sun, 17 Mar 2024 20:25:26 +0000

Excellent recipe! This will go into my “keeper”file.

By: Maggie Zhu

Maggie Zhu — Sun, 21 Jan 2024 18:23:11 +0000

In reply to Michael.

Hi Michael, sorry about the confusion! I just udpate the recipe to reflect the correct instructions. (There is no footnote 3)
Orignally I used a slightly method – adding whole Sichuan peppercorns to infuse the oil, then scoop them out. But now I’m using the ground peppercorns instead for a better result.
Re season the pork – sounds tasty and it’s a great idea!
Happy cooking and hope you enjoy the dish 🙂

By: Michael

Michael — Sun, 21 Jan 2024 00:34:46 +0000

Hi Maggie – I am about to make this for dinner and noticed
– When do we add the dried chillies. In step 7 did you mean add chillies iso the sichuan peppercorns?
– There is no Footnote 3
– I think I am going to season the pork mince a bit with salt and pepper before frying
Am sure it will be delicious as all your recipes are…

By: Michael

Michael — Tue, 16 Jan 2024 16:40:37 +0000

Unbelievable recipe…best chinese eggplant dish ever ty so much