Friday, May 1, 2009

Eggplant - Yu Xiang Qie Zi

This is one of my favorite eggplant dishes.


400-500g Eggplant (cut into long cubes)
100g minced pork/diced chicken
2 tbsp diced ginger
2 tbsp diced garlic
3 chilies (cut)
1 tbsp szechuan pepper (hua jiao 花椒)
1-2 tbsp hot bean paste
1.25 cup of water (approx)
1 tbsp black soy sauce
1 tbsp fish sauce
1 tbsp shao xing wine
1 tbsp sugar
1 tbsp corn starch
1 spring onion(cut in 2 inch lengths)
pepper and salt.

Preparation Methods:

Heat up a fair amount of oil and fry the eggplants (deep fry or pan fry). Heat about 2 to 3 tbsp of oil, and fry ginger, garlic, szechuan pepper till a bit brown, add chili and minced meat then add hot bean paste. When minced meat is nearly cooked. Add water and soy sauce, fish sauce, wine and sugar. Bring to boil. Taste and if underseasoned, add salt/pepper. Add corn starch (premixed with about 2 tbsp of water) and add the prefried eggplant. Cook for another 2 to 3 minutes.


  1. What do ya suggest if to cook this dish in vegetarian style?

  2. Hi jadey jade. Im sure u can leave out the minced meat from the dish and substitute the fish sauce with light soy sauce. Should not make a huge difference.

  3. Going to try this and substitute the minced meat with tofu chilli...this looks great!!

  4. I found this recipe searching for the recipe for Shao Qie Zi. On our recent trip to China we had this dish at a home of one of my sons friends. As I recall it was just the eggplant with garlic, tomatoes and a wonderful sauce. It was delicious. Do you happen to have this recipe?