Chinese Eggplant in Hot Garlic Sauce No ratings yet.


Chinese Recipe:Yu Xiang Qie Zi

A super easy Eggplant Recipe from China. Fried asian eggplant in a hot garlic sauce. Its also called fish flagrant Eggplant because it uses the same sauce that is usually used with fish in Sichuan Cooking. A hot, sweet and sour Garlic Sauce with Scallions, Ginger and Chili. Serve with some rice or as a side dish.

Preperation: 15 minutes
Servings: 2
Cooking: 15 minutes
Category: Vegetarian
Total: 30 minutes
Cuisine: Chinese


  • 2 long asian Eggplants cut into strips with the skin
  • 3 Cloves Garlic chopped
  • 1-2 Chili chopped
  • 1 tbsp Ginger chopped
  • 1-2 tbsp green Onion
  • 1 tbsp Chili Bean Paste (Lao Gan Ma)
  • 1 tsp Sugar
  • 1 tsp Starch
  • 1 tbsp Soy Sauce
  • 1 tbsp black Chinese Vinegar
  • 1 tbsp Rice Wine (Shaoxing)
  • 3 + 1 tbsp Oil
  • 1 tbsp Water


  1. For the Sauce: Mix 1 tbsp Soy Sauce, 1 tbsp black Vinegar, 1 tbsp Rice Wine, 1 tbsp Water, 1 tsp Sugar and 1 tsp Starch an put aside
  2. Heat 3 tbsp Oil and fry the Eggplants until they are soft and tender. For about 6-10 minutes on medium heat. Put them aside.
  3. Heat 1 tbsp Oil and fry Garlic, Chili, Ginger and green Onion on medium to high heat for about 1 minute.
  4. Add Chili-Bean Paste and fry 1 more minute.
  5. Add the Eggplants and the Sauce (stir again), mix well and fry 1 last minute

Date: 17. January 2016

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