厨师长教你一道：少油型 “鱼香茄子”，简单易学，看一遍就会
厨师长教你一道：少油型 “鱼香茄子”，简单易学，看一遍就会 is a medium Chinese (Sichuan) recipe that serves 3. 250 calories per serving. Recipe by 美食作家王刚 on YouTube.
Prep: 22 min | Cook: 23 min | Total: 1 hr
Cost: $28.27 total, $9.42 per serving
Ingredients
- 500 g Young Eggplant (choose eggplants with white stems for tenderness; cut into bite‑size pieces)
- 10 ml White Vinegar (prevents discoloration during steaming)
- 8 g Cornstarch (coats eggplant before steaming)
- 150 g Half‑Fat Half‑Lean Pork (minced; can be bought pre‑minced or minced at home)
- 20 g Garlic (about 4 cloves, minced)
- 15 g Ginger (peeled and minced)
- 30 g Red Pickled Chili (sliced; adds characteristic "fishy" flavor)
- 2 stalks Green Onion (chopped for garnish and flavor)
- 1 g Salt (seasoning)
- 1 g MSG (optional flavor enhancer)
- 20 g Granulated Sugar (balances acidity)
- 10 g Soy Sauce (light soy sauce preferred)
- 6 g White Vinegar (for sauce) (adds tanginess to sauce)
- 30 g Water (dilutes sauce)
- 3 g Cornstarch (for sauce) (thickens sauce)
- 10 ml Cooking Oil (light coating for wok; use neutral oil)
Instructions
Prepare Eggplant
Wash the eggplant, cut into bite‑size pieces, then toss with a splash of white vinegar and 8 g cornstarch until evenly coated.
Time: PT10M
Steam Eggplant
Place the coated eggplant pieces in a steamer basket, steam over medium heat for 15 minutes until soft but not mushy.
Time: PT15M
Temperature: Medium heat
Prepare Meat and Aromatics
While the eggplant steams, mince the pork (or substitute), mince garlic and ginger, slice the pickled chili, and chop the green onions.
Time: PT7M
Mix Fishy Sauce
In a small bowl combine 1 g salt, 1 g MSG, 20 g sugar, 10 g soy sauce, 6 g vinegar, 30 g water and 3 g cornstarch; stir until smooth.
Time: PT3M
Stir‑Fry Pork
Heat the wok, add a thin layer of oil, swirl, then discard excess. Add the minced pork and cook over medium‑high heat until the fat renders and the meat is fragrant.
Time: PT4M
Temperature: Medium‑high heat
Add Garlic and Ginger
Add the minced garlic and ginger to the wok, stir‑fry briefly until aromatic (about 2 minutes).
Time: PT2M
Temperature: Medium heat
Add Sauce and Thicken
Pour the prepared fishy sauce into the wok, bring to a gentle boil and cook until the sauce becomes glossy and slightly thickened.
Time: PT2M
Temperature: Medium heat
Combine Eggplant
Add the steamed eggplant pieces to the wok, toss quickly for about 30 seconds so every piece is coated with the sauce.
Time: PT1M
Temperature: Low heat
Finish and Serve
Sprinkle chopped green onion, give a final quick stir, then transfer to a serving plate.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Contains pork, Gluten (soy sauce), Low‑oil, High protein, Vegetable
Allergens: Soy, MSG
Ingredient Substitutions
- Instead of Young Eggplant: Regular eggplant (may be tougher)
- Instead of White Vinegar: Rice vinegar, Lemon juice
- Instead of Cornstarch: Potato starch, Tapioca starch
- Instead of Half‑Fat Half‑Lean Pork: Ground chicken, Ground turkey, Lean beef
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ginger paste
- Instead of Red Pickled Chili: Fresh red chili, Chili oil
- Instead of Green Onion: Scallions
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Soy Sauce: Tamari
- Instead of White Vinegar (for sauce): Rice vinegar
- Instead of Cornstarch (for sauce): Potato starch
- Instead of Cooking Oil: Vegetable oil, Canola oil
Equipment Needed
- Steamer Basket
- Wok
- Knife
- Cutting Board
- Mixing Bowl
- Small Bowl
- Spatula or Ladle
- Measuring Spoons
- Plate for Serving
Critical Steps — Do Not Skip
- Coating eggplant with vinegar and cornstarch to prevent discoloration
- Steaming eggplant to the right softness (15 min)
- Thickening the fishy sauce to a glossy, sticky consistency
- Ensuring the steamed eggplant is fully coated during the final stir‑fry
Chef Tips from the Video
- Use the youngest, smallest eggplants for the best texture
- A splash of rice vinegar works equally well and adds a subtle aroma
- Finish with a drizzle of sesame oil for an extra layer of flavor (optional)
Troubleshooting
Eggplant turns mushy after steaming
Do not over‑steam; check after 12 minutes and stop when still slightly firm
Sauce is too thin
Mix a little extra cornstarch with cold water and add to the wok, cooking until desired thickness
Pork releases too much water and the dish becomes soupy
Increase heat to high after adding pork to evaporate excess liquid before adding sauce
Garlic burns and becomes bitter
Add garlic after the pork has rendered fat and lower the heat immediately
Storage
Refrigerator: Store in an airtight container for 3–4 days
Freezer: Not recommended – texture of eggplant deteriorates
Room temperature: Can sit at room temperature for up to 2 hours
Make-Ahead Tips
- Steam the eggplant a few hours ahead and keep refrigerated; reheat briefly in the wok with a splash of water
- Prepare the sauce and store in a sealed jar for up to 2 days
Frequently Asked Questions
What is the cultural significance and history of Fishy Eggplant (Yu Xiang Qie Zi) in Sichuan cuisine?
Fishy Eggplant, known as "Yu Xiang Qie Zi," is a classic Sichuan vegetable dish that mimics the aromatic profile of fish dishes using garlic, ginger, pickled chilies, and a sweet‑sour sauce. It reflects Sichuan’s love for bold, layered flavors and is a staple in home cooking and restaurant menus across the region.
What are the traditional regional variations of Fishy Eggplant in Sichuan cuisine?
In Chengdu, the dish is often deep‑fried for a crisp texture, while in rural Sichuan families a steamed or lightly sautéed version is common to reduce oil. Some versions add doubanjiang (fermented bean paste) for extra depth, whereas the Wang Gang recipe emphasizes low‑oil cooking.
How is Fishy Eggplant traditionally served in Sichuan households?
It is typically served hot as part of a family‑style meal, alongside steamed rice and other dishes such as mapo tofu or stir‑fried greens. The eggplant is presented on a shared plate, allowing diners to scoop it with rice.
During which Chinese festivals or celebrations is Fishy Eggplant commonly prepared?
While not tied to a specific festival, Fishy Eggplant appears frequently during Lunar New Year family gatherings and banquet meals because its bright flavor complements richer meat dishes and symbolizes abundance of vegetables.
What authentic ingredients define a traditional Fishy Eggplant versus acceptable substitutes?
Authentic ingredients include young Chinese eggplant, pork mince, garlic, ginger, pickled red chilies, soy sauce, sugar, vinegar, and a touch of MSG. Substitutes can be ground chicken or turkey for the meat, rice vinegar for the white vinegar, and potato starch for cornstarch without drastically changing the flavor profile.
What other Sichuan dishes pair well with Fishy Eggplant?
Pairs beautifully with steamed white rice, Sichuan boiled fish (Shui Zhu Yu), mapo tofu, and simple stir‑fried bok choy. The contrasting textures and shared flavor base make for a balanced meal.
What makes Fishy Eggplant special or unique in Sichuan cuisine?
Its "fishy" (yu xiang) flavor comes from the combination of aromatics and pickled chilies that simulate the scent of fish broth, delivering a complex, umami‑rich taste without any seafood. The technique of steaming the eggplant reduces oil while preserving the signature sauce coating.
What are the most common mistakes to avoid when making Fishy Eggplant at home?
Common errors include over‑steaming the eggplant (making it mushy), using too much oil which drowns the sauce, and not thickening the sauce enough so it doesn’t slip off the eggplant. Also, burning the garlic will add bitterness.
Why does this Fishy Eggplant recipe use steaming instead of deep‑frying?
Wang Gang’s version steams the eggplant to keep the dish healthier and less greasy while still achieving a tender texture. Steaming also preserves more of the vegetable’s natural moisture, allowing the sauce to cling better.
Can I make Fishy Eggplant ahead of time and how should I store it?
Yes. Steam the eggplant and keep it refrigerated in an airtight container for up to 3 days. Prepare the sauce separately and store it in a sealed jar. Reheat together in a wok for a minute before serving to re‑coat the eggplant.
What texture and appearance should I look for when the Fishy Eggplant is done?
The eggplant should be soft but hold its shape, with a glossy, slightly thickened sauce coating each piece. The dish should have a deep reddish‑brown hue from the chilies and a subtle sheen from the cornstarch‑thickened sauce.
What does the YouTube channel 美食作家王刚 specialize in?
The YouTube channel 美食作家王刚 (Wang Gang) specializes in Chinese home‑cooking tutorials, focusing on traditional Sichuan dishes, practical cooking techniques, and healthier adaptations of classic recipes.
How does the YouTube channel 美食作家王刚's approach to Sichuan cooking differ from other Chinese cooking channels?
Wang Gang emphasizes clear, step‑by‑step explanations, uses everyday kitchen tools, and often modifies traditional recipes to reduce oil and simplify techniques, making Sichuan flavors more accessible to home cooks compared to more elaborate restaurant‑style presentations on other channels.
Last updated: August 22, 2026
