Sichuan Fish Fragrant Eggplant 鱼香茄子 - Yuxiang Qiezi | The Woks of Life

This is Fish fragrant eggplant or yuxiang qiezi (鱼香茄子) is a delicious Sichuan Chinese recipe that, incidentally, has no fish in it. The term “fish fragrant” actually refers to a flavor profile similar to certain Sichuan fish dishes. This recipe has a great balance of spicy, sweet, tangy, and savory flavors.

This is a traditional, beloved way to prepare Chinese Eggplant. Spicy, garlicky, with the heat from dried chilies, and plenty of aromatic flavor from oyster sauce and a little fish sauce. The story goes that a woman cooked eggplant in leftover sauce she had from braising a fish and the dish was a hit! Now it's a beloved staple and one of our favorite recipes for long Chinese eggplants! We’re long overdue on sharing our version of this popular favorite, so we hope you enjoy this one!

Full recipe here!
https://thewoksoflife.com/fish-fragra...

0:00 Intro
0:35 Why is it called "fish fragrant eggplant"?
0:56 The difference between Chinese and Japanese eggplants
1:59 Why you may want to steam your eggplant
2:06 How to cook with dried Chinese chili peppers
2:23 What's in the sauce?
3:08 How to cut Chinese eggplant
4:23 How to steam eggplant
5:06 How to cook Fish Fragrant Eggplant - Let's go to the wok!
10:52 Add the sauce
12:04 Plating the dish
12:39 Make sure your eggplant is fully cooked
12:51 How does it taste?
13:51 The best spicy bean past to buy
14:27 How to select fresh Chinese eggplants
15:22 Bloopers :)

Thanks for watching!
Bill, Judy, Sarah, and Kaitlin ❤️👨‍👩‍👧‍👧

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