Fish Fragrant Eggplant (Yuxiang Qiezi)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sichuan eggplant stir-fry with ground pork in a spicy, sweet, tangy sauce featuring bean sauce and fish sauce. Complex in flavor despite its name—no actual fish in this beloved Chinese dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup chicken stock
- 1 tablespoon spicy bean sauce ((la doubanjiang - 辣豆瓣酱))
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine ((or dry cooking sherry))
- 2 teaspoons sugar
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon fish sauce ((optional))
- ⅛ teaspoon white pepper
- 1 pound purple Chinese eggplants ((1 pound/500g = 2-3 long eggplants))
- 3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil))
- 4 ounces ground pork ((or ground chicken or turkey))
- 1/2 teaspoon minced ginger
- 10 dried chili peppers
- 4 cloves garlic ((finely chopped))
- 2 scallions ((cut on a sharp angle into 2-inch/5cm pieces; white and green parts separated))
- 2 teaspoons cornstarch ((mixed with 1 tablespoon water))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 523mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 11mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.