A flavorful Sichuan-style eggplant stir-fry with a savory, sweet, and spicy garlic sauce. Yu Xiang translates to “fish-fragrant,” but this dish contains no fish—its name comes from the seasoning blend traditionally used in Sichuan fish dishes. With its rich umami depth, slight sweetness, and a touch of spice, this dish is a must-try for lovers of bold Chinese flavors.

Why You’ll Love This Recipe

Authentic Sichuan Flavors – A perfect balance of sweet, savory, and spicy elements.
Easy to Make – Simple cooking steps make this dish accessible to home cooks.
Healthy and Nutritious – Eggplant is low in calories and high in fiber and antioxidants.
Perfectly Tender Eggplant – Cooking the eggplant properly ensures a soft, melt-in-your-mouth texture.
Versatile – Enjoy it as a main dish with rice or as a flavorful side.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chinese eggplants, cut into strips
Vegetable oil
Garlic, minced
Ginger, minced
Green onion, chopped
Red chili, finely chopped (optional)

For the Sauce:

Soy sauce
Black vinegar
Doubanjiang (fermented chili bean paste)
Sugar
Cornstarch mixed with water
Sichuan peppercorn powder (optional)

Directions

Heat 1 tablespoon of oil in a pan over medium heat. Stir-fry the eggplant until soft and slightly browned, then remove and set aside.
In the same pan, add another tablespoon of oil and sauté garlic, ginger, and chili until fragrant.
Stir in doubanjiang and cook for 30 seconds.
Add soy sauce, black vinegar, sugar, and Sichuan peppercorn powder. Stir well.
Return the eggplant to the pan and mix until coated. Pour in the cornstarch slurry and stir until the sauce thickens.
Garnish with chopped green onions and serve with steamed rice.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 220 kcal per serving

Variations

Extra Spicy Version – Add more doubanjiang or a pinch of dried red chilies for more heat.
Mushroom Yu Xiang – Replace half the eggplant with mushrooms for an earthy twist.
Protein-Packed – Stir in tofu or ground pork for a heartier meal.
Milder Flavor – Reduce the doubanjiang and Sichuan peppercorns for a less spicy version.
Gluten-Free Option – Use tamari instead of soy sauce.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended, as eggplant can become mushy when thawed.
Reheating: Warm in a pan over low heat, adding a splash of water if needed.

FAQs

What does “Yu Xiang” mean?

“Yu Xiang” translates to “fish-fragrant,” referring to the seasoning style rather than the presence of fish.

Can I use regular eggplant instead of Chinese eggplant?

Yes, but Chinese eggplant is preferred because it has a softer texture and absorbs flavors better.

How do I prevent the eggplant from soaking up too much oil?

Pre-salting the eggplant or briefly steaming it before stir-frying can help reduce oil absorption.

What can I serve with Yu Xiang Eggplant?

It pairs well with steamed rice, fried rice, or even noodles.

Is this dish very spicy?

It has a mild to moderate heat level, but you can adjust the spice by adding more or less doubanjiang and chili.

Can I make this dish oil-free?

Yes, you can steam or roast the eggplant instead of stir-frying it to reduce oil usage.

What can I substitute for black vinegar?

Rice vinegar or balsamic vinegar can work, though the flavor will be slightly different.

Can I use another type of chili paste instead of doubanjiang?

Yes, sambal oelek or gochujang can be used, but the flavor will differ slightly.

How do I make the sauce thicker?

Increase the amount of cornstarch slurry slightly for a thicker sauce.

Can I make this dish in advance?

Yes, but for the best texture, reheat gently before serving.

Conclusion

Chinese Yu Xiang Eggplant is a flavorful, easy-to-make dish that captures the essence of Sichuan cuisine. With its sweet, savory, and slightly spicy sauce, it’s a perfect plant-based dish that pairs beautifully with rice. Try it today and enjoy the bold, delicious flavors of Sichuan cooking in your own kitchen!