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yu xiang qie zi woks of life

I think you’re going to love this recipe and all of its tantalizing flavors! Yu Xiang Qie Zi (鱼香茄子 – Fish-Fragrant Eggplant) is happening today guys. …, We’ve all eaten fried rice more times than we can count. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! Check out our How-To articles, with cooking tips, restaurant chef secrets, and multigenerational kitchen wisdom to make you a Chinese cooking pro! If you make this recipe, leave a comment and review it below with a star rating! All you need is 10 staple ingredients to make hundreds of authentic Chinese dishes. And that means today is a very delicious day! The nutritional information provided is approximate and can vary based on several factors. Toss briefly to combine, then add the eggplant strips and pour the sauce you made earlier over everything. Tag @thatspicychick on Instagram and hashtag it #thatspicychick. Jun 15, 2020 - A recipe for yu xiang qie zi (yu xiang eggplant), from my collection of rare Sichuan cookbooks. Most recipes I’ve seen for yu xiang eggplant use the chili bean paste. Sauté aromatics: Heat the remainder peanut oil, sesame oil, and chili oil (if using). Bonus? , Your email address will not be published. ★☆. Then add the red chilies and stir-fry for another minute to combine. Looking for more delicious weeknight Asian stir-fries? Check out the Variations section below for other meat and protein substitutes!) Stir-fry for a minute or two, or until the sauce has thickened. Heat oil in a wok on low heat. I compiled a comprehensive list of dishes you need to try to say you really enjoyed Shanghai Cuisine and also included a few restaurant recommendations. First.. Now that we’ve got everything prepped and good to go, we can make the Yu Xiang Eggplant stir-fry and have dinner on the table in just a few minutes! ★☆ So go easy on the sugar. Cook and stir-fry for 2-3 minutes, breaking the lumps as you go, until the pork is no longer pink and everything is combined. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. By continuing to use this site, you agree to its privacy policy and cookie policy terms. Cook for 10-12 minutes, tossing occasionally, until slightly browned and tender. 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! ★☆ Add Sichuan peppercorns to wok, frying about 15 seconds to release flavours. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. Jan 26, 2019 - First steamed, then stir-fried, succulent eggplant mingles with sweet fried garlic, soy sauce, and ginger in this quick vegetarian entrée. Once hot, add the garlic, ginger, and spring onion whites. First up is our shopping list for this mouthwatering Yu Xiang Eggplant. Cook and stir-fry for 2-3 minutes, breaking the lumps as you go, until the pork is no longer pink and everything is combined. This post may contain affiliate links. Stir-fry for a minute until fragrant. Improve your skills! It was inspired by two of my favorite dishes that I get for takeout from my local neighborhood Sichuan restaurant, and it tastes absolutely delicious with some warm steamed white rice! The nutritional information provided is approximate and can vary based on several factors. When it comes to eating out, my favorite Korean fried chicken comes from a South Korean international chain—Bonchon Chicken, a restaurant with over 100 stores in North America and more across This recipe is a mash up on the classic Yu Xiang Eggplant and Yu Xiang Pork. Once hot, turn the heat down to medium-high and add the eggplant strips. I hope this basic Golden Fried Rice recipe can demystify the process, and perhaps ease some lingering Your email address will not be published. Proving that there’s a wide variation to the approach for every classic dish—and that not every chef in Chengdu is genius—when I was last in Sichuan I had a plate of yu xiang qie zi that was too sweet to eat. The complete list of easy Chinese recipes, traditional and authentic Chinese recipes and a mix of eclectic foods from all walks of life from TheWoksofLife Shanghai is a metropolitan city that offers a wide world of cuisines, but this post focuses only on Shanghai cuisine (a.k.a. Thanks for the delicious recipe Lavina! This Yu Xiang Qie Zi (Fish-Fragrant Eggplant when literally translated) is a Sichuan style chili garlic eggplant dish. . Stir-fry for a minute or two, or until the sauce has thickened. With strong notes of garlic and shallots, this Malaysian-Chinese condiment is as addictive as some of our best sauces: chili oil, XO sauce, and ginger scallion oil. Here’s what you’ll need: To make this delicious stir-fry, we’ll start with the prep work first so that the actual stir-fry goes by in a breeze. Turn up the heat, add eggplant to the wok, frying until it becomes soft (~4-5 minutes). Add spring onion greens: Add the spring onion greens and stir-fry briefly for 10 seconds to combine, then switch off the heat. Minute or two, or Yu Xiang Qie Zi ( Fish-Fragrant eggplant when literally translated ) is today! A photo and be sure to tag it with @ thatspicychick on Instagram hashtag. ( 鱼香茄子 – Fish-Fragrant eggplant when literally translated ) is a Sichuan style fish dish required fields are marked,. And incredibly delicious with a star rating a reply one of the representatives of Sichuan cuisine Sichuan! The warm steamed rice be made at home name from the paste ( ~15-20 seconds ) and get started our. Cookies in order to enhance your experience add Sichuan peppercorns to wok, my bitty. Wonderful Sichuan dinner treat, great for busy weeknights, and spring onion whites bitty tiny,. Dou Ban Jiang on top chillies in all forms, colors, and spring whites. 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