Equipment
Ingredients
Main Ingredients
- 400 g aubergine, cut into 5cm long batons
- 5 g kosher salt
- 45 ml vegetable oil
- 200 g minced pork, 80 percent lean
Aromatics
- 15 g garlic, finely minced
- 10 g ginger, finely minced
- 20 g scallion, thinly sliced, white and green parts separated
- 30 g doubanjiang, spicy broad bean paste
Sauce Mixture
- 30 ml light soy sauce
- 10 ml dark soy sauce
- 15 ml black rice vinegar
- 15 g granulated sugar
- 5 g cornstarch
- 60 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 305 kcal
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 1346 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 36 mg
- Potassium
- 471 mg
- Calcium
- 35 mg
- Iron
- 1.2 mg
- Magnesium
- 38 mg
- Phosphorus
- 149 mg
- Zinc
- 1.6 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.20 mg
- Niacin
- 3.2 mg
- Folate
- 31 mcg
- Water
- 161 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the aubergine batons in a mixing bowl and toss thoroughly with the kosher salt. Ensure all pieces are lightly coated to draw out internal moisture.
Allow the salted aubergine to rest at room temperature for 15 minutes. Afterward, firmly pat the pieces dry with paper towels, squeezing gently to remove the expelled bitter liquid.
In a small bowl, whisk together the light soy sauce, dark soy sauce, black rice vinegar, granulated sugar, cornstarch, and water until the sugar dissolves and no lumps remain.
Heat the vegetable oil in a wok or large skillet over medium-high heat until it reaches approximately 190°C/375°F.
Carefully add the dried aubergine to the hot oil. Fry, tossing occasionally, for 4 to 5 minutes until deeply browned and completely soft. Remove from the wok using a slotted spatula and set aside.
Leaving about 15ml of residual oil in the wok, add the minced pork. Sauté for 3 to 4 minutes, breaking it into small pieces, until crisp, thoroughly browned, and an internal temperature of at least 74°C/165°F is reached.
Push the pork to one side of the wok. In the center, add the doubanjiang, minced garlic, minced ginger, and the white parts of the sliced scallions. Sauté for 1 minute until the oil turns red and highly aromatic, then mix the aromatics evenly into the pork.
Return the fried aubergine to the wok. Give the sauce mixture a quick stir to lift any settled cornstarch, then pour it over the meat and vegetables. Simmer for 1 to 2 minutes, tossing constantly, until the sauce reduces and coats the ingredients in a thick, glossy glaze.
Transfer the stir-fry to a serving platter and garnish with the remaining green parts of the scallions. Serve immediately.
Chef's Notes
- Salting the aubergine is a non-negotiable step. It draws out bitter juices and alters the vegetable's cellular structure, turning it from an oil-absorbing sponge into a dense texture that fries beautifully.
- For the most authentic flavor, specifically source Chinkiang black rice vinegar. Its complex, mildly sweet, and earthy acidity provides the signature 'fish-fragrant' tang that cannot be perfectly replicated by white or apple cider vinegar.
- When cooking the minced pork, letting it sit undisturbed in the hot wok for a full minute before stirring encourages the Maillard reaction. This develops a deeply savory, crispy crust that contrasts excellently with the soft aubergine.
Storage
Refrigerator: 3 days — Store in an airtight container. The aubergine will soften further upon resting.
Freezer: 1 month — Freezing will significantly alter the texture of the aubergine, making it much softer.
Reheating: Reheat in a wok over medium heat or microwave in 30-second intervals until steaming.
Troubleshooting
Aubergine is excessively greasy and mushy
Cause: Oil temperature was too low or the aubergine was not properly salted and pressed beforehand
Fix: Cannot be fixed completely, but resting the cooked aubergine on paper towels before combining with the sauce can help drain excess surface oil
Prevention: Always salt the aubergine to collapse its spongy cellular structure and ensure the frying oil is shimmering hot before adding the pieces
Sauce is overly clumpy or thick
Cause: Cornstarch was not dissolved fully or heat was too high during the final simmer
Fix: Add a small splash of water or stock to the wok and stir vigorously to loosen the sauce
Prevention: Stir the cornstarch slurry immediately before pouring it into the wok to re-suspend any settled starch
Cultural Context
Known as Yu Xiang Qie Zi, or fish-fragrant aubergine, this is a cornerstone of Sichuan cuisine. Despite its curious name, the dish contains absolutely no seafood. Instead, it utilizes a classic flavor profile originally developed for preparing river fish, combining pickled chili paste, copious amounts of garlic, ginger, and scallions to create an addictive sweet, sour, and spicy savoriness.
