Yu Xiang Qie Zi “fish-fragrant eggplant” By the way, Yu Xiang Qie Zi is the Chinese definition for this dish and literally means “fish-fragrant eggplant”. To try this, you can simply leave the meat off the recipe. Add oil to a large nonstick skillet and heat over medium high heat until hot. Transfer eggplant to a serving dish, spoon on yu xiang sauce, and garnish with cilantro. Heutezutage wird diese bestimmte Würzungsart als „Yu-Xiang“bezeichnet, die auf vielerlei Gerichte angewandt werden kann; die Kombination mit Aubergine ist sozusagen klassisch. Sichuan (Szechuan) Yu Xiang Eggplant 四川鱼香茄子. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). https://www.sbs.com.au/food/recipes/stir-fried-eggplant-yu-xiang-eggplant Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Serve immediately. The “fish” in the name of this “fish fragrant” eggplant 鱼香茄子 (yú xiāng qié zǐ), refers to flavors that are used for cooking fish in Sìchuān 四川. In fact, the dish is often made vegetarian, though a small amount of ground pork is a popular addition as well. The pictures shown here is Yu-Xiang eggplant without meat. There is no fish or seafood in the dish. Transfer to a plate. Transfer eggplant to hot side of the grill, cut side down, and cook until well browned and lightly charred, about 2 minutes. So it is called Yu-Xiang, after whom it is named. This Yu Xiang Qie Zi (Fish-Fragrant Eggplant when literally translated) is a Sichuan style chili garlic eggplant dish.Eggplant strips are pan-fried until tender, then stir-fried with aromatics, ground pork, and tender cloud ear mushrooms in a mouthwatering spicy, sweet, and sour sauce! Place eggplant halves on cool side of grill, cut side up, cover, and and cook until softened, 10 to 15 minutes. 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