Name: Yu xiang qiezi eggplant in spicy Sichuan sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 portions
Ingredients: 700 g aubergine; 4 tablespoons vegetable oil; 2 tablespoons chilli paste; 4 cloves garlic; 15 g ginger; 3 pcs spring onion; 2 tablespoons soy sauce; 2 teaspoons sugar; 1 tablespoon vinegar; 100 ml vegetable broth; 2 teaspoons cornstarch; 1 teaspoon sesame oil

Step by step process

Preparing the eggplant

1
For yu xiang qiezi, cut the eggplant into wedges about 6 centimeters long and salt them. Let them rest for 10 minutes. Then thoroughly pat off the moisture that rises to the surface with a towel, so the hot oil does not splatter during frying and the eggplant seals nicely.
2
Heat the vegetable oil in a wok. Add the eggplant wedges and fry them for 5 to 6 minutes until golden and tender, turning them occasionally so they brown on all sides. Lift the fried eggplant onto a plate and drain off the excess oil so the finished sauce is not greasy.

The sauce and finishing

3
Return a spoonful of oil to the wok and add the chili paste. Stir-fry it briefly until the oil turns deep red and fragrant. Toss in the chopped garlic with the ginger and the white parts of the spring onion, and stir-fry for about half a minute until aromatic.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
4
Pour in the stock and add the soy sauce, sugar and vinegar. Simmer briefly so the flavors merge into a sweet, sour and spicy balance. Mix the starch with a little cold water and pour it into the sauce while stirring constantly. Keep cooking until it thickens and turns beautifully glossy.
TIP:
Dissolve cornstarch in cold water to create a smooth slurry, then slowly add it to the hot sauce while stirring continuously. The sauce will thicken within 1-2 minutes without lumps.
5
Return the fried eggplant to the wok and gently coat it in the glossy sauce so it does not fall apart. Garnish with the green part of the spring onion and drizzle with sesame oil to taste. Serve hot with a bowl of steamed rice.