{"id":11447,"date":"2020-09-05T14:08:45","date_gmt":"2020-09-05T14:08:45","guid":{"rendered":"https:\/\/redhousespice.com\/?p=11447"},"modified":"2022-06-09T13:43:27","modified_gmt":"2022-06-09T13:43:27","slug":"eggplant-with-garlic-sauce","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/eggplant-with-garlic-sauce\/","title":{"rendered":"Eggplant with Garlic Sauce (Yu Xiang Qiezi, \u9c7c\u9999\u8304\u5b50)"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p><em>Soft, creamy eggplant seasoned with pungent, fragrant seasonings, Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-2-scaled.jpg\" alt=\"A plate of stir-fried eggplant with garlic sauce\" class=\"wp-image-11455\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"a-classic-dish-with-fish-fragrance\"><span style=\"color: #4d8682;\"><b>A Classic Dish with &ldquo;Fish Fragrance&rdquo;<\/b><\/span><\/h2>\n\n\n\n<p>If you are a fan of<a href=\"https:\/\/redhousespice.com\/category\/sichuan-recipes\/\"> Sichuan cuisine<\/a> and you love eating eggplant (a.k.a aubergine, brinjal), don&rsquo;t miss today&rsquo;s recipe: Chinese Eggplant with Garlic Sauce. This classic delicacy is also known as Fish Fragrant Eggplant which is a more accurate translation of its Chinese name <em>Yu Xiang Qiezi\/&#40060;&#39321;&#33540;&#23376;<\/em>.<\/p>\n\n\n\n<p>Essentially, it&rsquo;s a stir-fry dish consisting of eggplant pieces, minced meat (vegetarian\/vegan options explained later), pickled chili and a multi-layered thick sauce.<\/p>\n\n\n\n<p>You might be puzzled by the ingredient list which doesn&rsquo;t include any fish. It is believed that this dish got the name because its seasoning is similar to what locals use to prepare fish. Another explanation is that the pickled chili used in the dish was traditionally fermented with a whole fish in the jar (Check out the <a href=\"https:\/\/www.instagram.com\/p\/ByvwwMNFI7p\/\">photo<\/a> I took on one of my Culinary Tours of China).<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"what-ingredients-do-you-need\"><span style=\"color: #4d8682;\"><b>What ingredients do you need<\/b><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-3-scaled.jpg\" alt=\"All the ingredients for making eggplant with garlic sauce\" class=\"wp-image-11456\"><\/figure>\n\n\n\n<p>First, let&rsquo;s talk about what you need to have at hand to cook eggplant with garlic sauce. Like my usual approach, I&rsquo;m listing the ingredients required to make it as authentic as possible. In a later part of this post, substitution ideas are provided to make it more accessible or suitable for your diet.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Eggplant (aubergine)<\/li>\n\n\n\n<li>Minced meat (see substitutes below)<\/li>\n\n\n\n<li><a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\">Chinese pickled chilli<\/a> (see substitutes below)<\/li>\n\n\n\n<li><a href=\"https:\/\/redhousespice.com\/chinese-rice-vinegar\/\">Black rice vinegar<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\">Shaoxing rice wine<\/a><\/li>\n\n\n\n<li>Sugar<\/li>\n\n\n\n<li><a href=\"https:\/\/redhousespice.com\/soy-sauce\/\">Dark soy sauce<\/a><\/li>\n\n\n\n<li>Cornstarch<\/li>\n\n\n\n<li>Sesame oil<\/li>\n\n\n\n<li>Garlic, ginger &amp; scallions<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"how-to-choose-eggplant\"><span style=\"color: #4d8682;\"><b>How to choose eggplant<\/b><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"1642\" height=\"924\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0.jpg\" alt=\"cutting eggplant into batons\" class=\"wp-image-11486\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0.jpg 1642w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0-400x225.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0-300x169.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0-1024x576.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0-768x432.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-0-480x270.jpg 480w\" sizes=\"(max-width: 1642px) 100vw, 1642px\" \/><\/figure>\n\n\n\n<p>For the best taste &amp; texture, I suggest you use Chinese\/Japanese eggplant which is narrow and long in shape (what I use for <a href=\"https:\/\/redhousespice.com\/di-san-xian\/\">Di San Xian Stir-Fry<\/a>). Compare to the <a href=\"https:\/\/www.thespruceeats.com\/types-of-eggplant-2216262\" target=\"_blank\" rel=\"noreferrer noopener\">globe eggplant<\/a>&nbsp;commonly found in US\/European supermarkets, they have a brighter purple colour, thinner skin, fewer seeds and a sweeter taste.<span class=\"Apple-converted-space\">&nbsp;<\/span>That being said, globe eggplants would work for this recipe too.<\/p>\n\n\n\n<p>If possible, look for eggplant that is young and fresh, meaning recently harvested instead of being on the shelf for days. They have a creamier texture and a sweeter taste once cooked. Aged eggplant tends to have chewy flesh, more seeds and a bitter flavour.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"minced-meat-vegetarian-vegan-options\"><span style=\"color: #4d8682;\"><b>Minced meat &amp; vegetarian\/vegan options<\/b><\/span><\/h2>\n\n\n\n<p>Traditional recipes for eggplant with garlic sauce call for minced pork which adds a rich taste to the dish. You can find many examples of this kind of combination in Sichuan cuisine, such as <a href=\"https:\/\/redhousespice.com\/mapo-tofu-authentic-way\/\">Mapo Tofu<\/a>, <a href=\"https:\/\/redhousespice.com\/dry-fried-green-beans\/\">Dry-fried Green Beans<\/a>, etc. Minced beef, chicken or turkey work well too. So please feel free to substitute.<\/p>\n\n\n\n<p>Wish to make it vegetarian\/vegan friendly? Here are a few options:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use tofu to replace minced meat. In this case, choose the one with firm texture which can be broken into crumb-like pieces with your fingers. Fry the usual way.<\/li>\n\n\n\n<li>Fry shiitake mushrooms instead of minced meat. Both fresh and dried ones work (although I prefer the latter for its richer umami taste). Chop them into small pieces.<\/li>\n\n\n\n<li>Or, skip the minced meat altogether. It will still taste very nice.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"how-to-make-a-tasty-garlic-sauce\"><span style=\"color: #4d8682;\"><b>How to make a tasty garlic sauce<\/b><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-7-scaled.jpg\" alt=\"Eggplant pieces covered with minced meat and a thick sauce\" class=\"wp-image-11467\"><\/figure>\n\n\n\n<p>Sour, sweet, spicy, umami &amp; aromatic, classic Sichuan garlic sauce offers a complex taste. Once you understand its formula, you can improvise and create many delicious dishes using garlic sauce. Here is the explanation of how each ingredient contributes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Garlic, ginger &amp; scallions<\/b><\/h3>\n\n\n\n<p>I call them &ldquo;three treasures&rdquo; of the Chinese kitchen. They all taste pungent and aromatic in their own ways. Be generous in quantity. I like separating scallions into two parts: the white stem part goes into the wok with garlic and ginger. The green part is then added at the very end of the cooking process. This way, it retains a bright colour and fresh taste.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\"><b>Black rice vinegar, Shaoxing rice wine &amp; sugar<\/b><\/h3>\n\n\n\n<p>Black rice vinegar, Shaoxing rice wine &amp; Sugar are the key condiments in making garlic sauce. To achieve a balanced taste, I suggest the following ratio:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 parts <a href=\"https:\/\/redhousespice.com\/chinese-rice-vinegar\/\">black rice vinegar<\/a> (The best variety is Zhenjiang\/Chinkiang vinegar, &#38215;&#27743;&#39321;&#37259;)<\/li>\n\n\n\n<li>3 parts <a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\">Shaoxing rice wine<\/a> (For this dish, you may replace it with regular white wine or Chinese Bai Jiu\/&#30333;&#37202;)<\/li>\n\n\n\n<li>2 parts sugar<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\"><b>Pickled chilli and its substitutes<\/b><\/h3>\n\n\n\n<p>Although translated as &ldquo;garlic&rdquo; sauce, the soul of this sauce, in my opinion, is Sichuan pickled chili. Pungent and aromatic, it usually comes in jars with whole chili pepper in brine. You would need to finely chop it prior to cooking. If you have trouble sourcing it, here are my two solutions:<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/chinese-pickled-chili-garlic-sauce-4-scaled.jpg\" alt=\"A jar of Chinese pickled chilli garlic sauce\" class=\"wp-image-11487\"><\/a><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Try my recipe for <a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\">Homemade Pickled Chilli Garlic Sauce \/&#21057;&#26898;<\/a> (see image above) which is a chopped version commonly used in Hunan cuisine. It&rsquo;s very simple to make and works really well for garlic sauce seasoned stir-fries. Also, you can use it to create many other dishes, so I highly recommend you add it to your homemade condiment collection.<\/li>\n\n\n\n<li>Alternatively, use <a href=\"https:\/\/redhousespice.com\/sichuan-chilli-bean-paste\/\">Sichuan chilli bean paste<\/a>. Also known as spicy Doubanjiang\/&#36771;&#35910;&#29923;&#37233;), it&rsquo;s a fermented paste made of chili and broad beans. You can find it in many Sichuan delicacies, for example, <a href=\"https:\/\/redhousespice.com\/mapo-tofu-authentic-way\/\">Mapo Tofu<\/a>, <a href=\"https:\/\/redhousespice.com\/sichuan-boiled-fish\/\">Sichuan Boiled Fish<\/a>, etc. It tastes quite different from pickle chili but works well with eggplant.<\/li>\n<\/ul>\n\n\n\n<p><b>A no<\/b><strong>te on&nbsp;quantity:<\/strong> please use my recipe as a reference and feel free to adjust the quantity based on the spiciness of the particular pickled chilli that you have. If you use Sichuan chilli bean paste as a substitute, reduce the volume by half as it tastes saltier.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"the-perfect-stir-fry-workflow\"><span style=\"color: #4d8682;\"><b>The Perfect Stir-fry Workflow<\/b><\/span><\/h2>\n\n\n\n<p>Now you&rsquo;ve got all the ingredients at hand to make stir-fried eggplant with garlic sauce, let me guide you through each cooking step with extra tips to make it an enjoyable experience.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1:  Prepare the eggplant<\/h3>\n\n\n\n<p>Eggplant is a tricky vegetable to cook. To achieve the desired tender texture, you&rsquo;ll need to cook it on its own before stir-frying with other ingredients. The most common way is deep-frying which isn&rsquo;t my preferred method. There are two simple alternative ways which don&rsquo;t involve any oil.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-5-scaled.jpg\" alt=\"boiling eggplant batons\" class=\"wp-image-11481\"><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Option 1: <\/strong><b>Boiling. <\/b>Add chopped eggplant pieces into a pot of boiling water with a little salt. Cover and cook for about 3 mins until it becomes soft(but not mushy). Drain in a colander and press gently to remove any excess water.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-4-scaled.jpg\" alt=\"eggplant pieces in a colander\" class=\"wp-image-11480\"><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Option 2: <\/strong><b>Steaming<\/b>. Put eggplant pieces in a plate. Steam over medium heat for about 6 mins (I used this method for <a href=\"https:\/\/redhousespice.com\/aubergine-salad\/\">Steamed Eggplant with Chili Garlic Dressing<\/a>).<\/li>\n<\/ul>\n\n\n\n<p>You might think the cooked eggplant looks too wet. Don&rsquo;t worry. The moisture will evaporate easily during stir-frying. Its spongy pulp becomes soft thus will pick up the flavour from the seasoning efficiently.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Step <strong>2: Mix the sauce<\/strong><\/h3>\n\n\n\n<p>When it comes to quick stir-frying, it&rsquo;s very important to have everything within reach before you start cooking. If there is a sauce involved, you must mix it beforehand.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step <strong>3: Fry the meat &amp; pickled chili<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-3-scaled.jpg\" alt=\"Stir frying minced meat and pickled chilli\" class=\"wp-image-11479\"><\/figure>\n\n\n\n<p>Pour oil into a hot wok over high heat. Stir in the minced meat. Fry until pale. Then add pickled chilli, garlic, ginger and white part of the scallions. Sizzle until fragrant.&nbsp;If you are using a traditional carbon steel wok, follow the &ldquo;hot wok cold oil\/&#28909;&#38149;&#20937;&#27833;&rdquo; method: heat the empty wok until smoking, then pour in the oil and add the meat. This way, the meat won&rsquo;t stick to the wok.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Step 4:&nbsp;Stir in the eggplant<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-s-2-scaled.jpg\" alt=\"Stir-frying eggplant\" class=\"wp-image-11478\"><\/figure>\n\n\n\n<p>Add the pre-cooked eggplant. Fry until it&rsquo;s piping hot. Then pour in the sauce. Don&rsquo;t forget to stir the sauce beforehand as the cornstarch tends to sink to the bottom.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Step 5: Garnish &amp; serve<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/09\/eggplant-with-garlic-sauce-4-scaled.jpg\" alt=\"Chinese stir-fried eggplant with garlic sauce\" class=\"wp-image-11457\"><\/figure>\n\n\n\n<p>Give everything a quick stir. Once the sauce thickens, turn off the heat immediately. Sprinkle the green part of the scallions. Dish out and serve. It&rsquo;s usually served with <a href=\"https:\/\/redhousespice.com\/jasmine-rice-on-stove\/\">steamed rice<\/a>, along with other savoury dishes. Alternatively, it makes a wonderful topping for noodle dishes.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"other-dishes-using-garlic-sauce\"><span style=\"color: #4d8682;\"><b>Other dishes using garlic sauce<\/b><\/span><\/h2>\n\n\n\n<p>Check out the following recipes to learn how to use garlic sauce to cook other ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/redhousespice.com\/sichuan-shredded-pork-garlic-sauce\/\">Shredded Pork with Garlic Sauce<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/redhousespice.com\/pan-fried-tofu\/\">Pan-Fried Tofu with Garlic Sauce<\/a> (vegan)<\/li>\n\n\n\n<li><a href=\"https:\/\/redhousespice.com\/king-oyster-mushroom-garlic-sauce\/\">King Oyster Mushroom with Garlic Sauce<\/a>(vegan)<\/li>\n<\/ul>\n<\/div>\n\n\n<div id=\"recipe\"><\/div><div 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" 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7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.96<\/span> from <span class=\"wprm-recipe-rating-count\">50<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"eggplant-with-garlic-sauce-yu-xiang-qiezi-%e9%b1%bc%e9%a6%99%e8%8c%84%e5%ad%90\">Eggplant with Garlic Sauce (Yu Xiang Qiezi, &#40060;&#39321;&#33540;&#23376;)<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included.<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11451 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"11451\" aria-label=\"Adjust recipe servings\">2<\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"11451\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon wprm-recipe-slickstream-not-saved-icon\"><?xml version=\"1.0\" encoding=\"UTF-8\"?>\n<svg id=\"Layer_1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" version=\"1.1\" viewbox=\"0 0 16 16\">\n  <!-- Generator: Adobe Illustrator 30.0.0, SVG Export Plug-In . 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style=\"\">Ingredients&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\"><strong>For the eggplant<\/strong><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"&nbsp;400 g eggplant(aubergine), 14oz, see note 1\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">400<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">eggplant(aubergine)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">14oz, see note 1<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;&frac12; teaspoon salt\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\"><strong>For the sauce<\/strong><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&frac12; tablespoon black rice vinegar\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/chinese-rice-vinegar\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">black rice vinegar<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&frac12; tablespoon Shaoxing rice wine, see note 2\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Shaoxing rice wine<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 2<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;&frac12; tablespoon dark soy sauce\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/soy-sauce\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">dark soy sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 tablespoon sugar\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&frac12; tablespoon cornstarch\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">cornstarch<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 tablespoon water\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon sesame oil\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">sesame oil<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\"><strong>For stir-frying<\/strong><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"12\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&frac12; tablespoon cooking oil\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">cooking oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"13\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;50 g minced meat (pork\/beef\/chicken), 1\/3 cup, see note 3 for vegetarian options\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">50<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">minced meat (pork\/beef\/chicken)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">1\/3 cup, see note 3 for vegetarian options<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"14\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon picked chili garlic sauce, see note 4 &amp; 5 for substitutes\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">picked chili garlic sauce<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 4 &amp; 5 for substitutes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"15\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-12\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 cloves garlic, minced\"><label for=\"wprm-checkbox-12\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">cloves<\/span> <span class=\"wprm-recipe-ingredient-name\">garlic, minced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"16\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-13\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 teaspoon minced ginger\"><label for=\"wprm-checkbox-13\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">minced ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"17\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-14\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 stalks  scallions, finely chopped, separate the white &amp; green parts\"><label for=\"wprm-checkbox-14\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">stalks <\/span> <span class=\"wprm-recipe-ingredient-name\">scallions, finely chopped<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">separate the white &amp; green parts<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-11451-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-11451-instructions-container wprm-block-text-normal\" data-recipe=\"11451\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Prepare the eggplant<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11451-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add the salt to a pot of water. Bring it to a full boil while slicing the eggplant into batons.<\/span><\/div><\/li><li id=\"wprm-recipe-11451-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Put the eggplant into the boiling water. Cover and cook for 3-4 minutes until it becomes soft (but not mushy).<\/span><\/div><\/li><li id=\"wprm-recipe-11451-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Drain in a colander and press gently to remove any excess water.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Mix the sauce<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11451-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">In a bowl, combine all the ingredients for the sauce. Set aside.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Stir fry the dish<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11451-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Pour oil into a hot wok over high heat. Stir in the minced meat. Fry until pale.<\/span><\/div><\/li><li id=\"wprm-recipe-11451-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add pickled chilli, garlic, ginger and white part of the scallions. Sizzle until fragrant.<\/span><\/div><\/li><li id=\"wprm-recipe-11451-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Stir in the eggplant. Fry until it&rsquo;s piping hot. Pour in the sauce (stir well beforehand). Stir to coat evenly.<\/span><\/div><\/li><li id=\"wprm-recipe-11451-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Turn off the heat once the sauce thickens. Sprinkle the green part of the scallions. Dish out and serve immediately.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-11451-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">1. Chinese or Japanese eggplant (thin &amp; long, see image in the post) works best for this recipe. If you are using globe eggplant (aka American eggplant), you may wish to peel it as the skin can be a little tough to chew.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">2. For this dish, you may replace Shaoxing rice wine with regular white wine or Chinese Bai Jiu (&#30333;&#37202;). Skip it if you wish to make this dish alcohol-free.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">3. <strong>Vegetarian\/vegan options<\/strong>:<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>Replace minced meat with tofu. Choose the firm type then break it into crumbs with your fingers.<\/li>\n<li>Replace minced meat with finely chopped shiitake mushrooms.<\/li>\n<li>Simply skip the minced meat.<\/li>\n<\/ul>\n<span style=\"display: block;\">4. Please check out my post on &ldquo;<a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\">Homemade pickled chili garlic sauce<\/a>&rdquo; for instructions. Alternatively, you may use shop-bought version (either pickled whole chilies or chopped ones). I find Spanish or Italian pickled chili peppers work fine for this dish too (Please adjust the quantity based on the spiciness of the particular pickled chili that you have). If unavailable, use fresh chilies instead.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">5. You may find some recipes for this dish using <a href=\"https:\/\/redhousespice.com\/sichuan-chilli-bean-paste\/\">Sichuan chilli bean paste<\/a> instead of pickled chilli. Their tastes are quite different but both work well with eggplant. So please feel free to substitute. In this case, use 1 tbsp of chilli bean paste and omit dark soy sauce (otherwise the dish would be too salty).<\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"11451\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Soft, creamy eggplant seasoned with pungent, fragrant seasonings, Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included.<\/p>\n","protected":false},"author":1,"featured_media":11461,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1582,1578,1581,1707,174],"tags":[125,151,128,14,162,126],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eggplant with Garlic Sauce (Yu Xiang Qiezi, \u9c7c\u9999\u8304\u5b50) - Red House Spice<\/title>\n<meta name=\"description\" content=\"Soft, creamy eggplant seasoned with pungent, fragrant seasonings, eggplant with garlic sauce is one of the tastiest ways to cook this vegetable.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/redhousespice.com\/eggplant-with-garlic-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eggplant with Garlic Sauce (Yu Xiang Qiezi, \u9c7c\u9999\u8304\u5b50) - Red House Spice\" \/>\n<meta property=\"og:description\" content=\"Soft, creamy eggplant seasoned with pungent, fragrant seasonings, eggplant with garlic sauce is one of the tastiest ways to cook this vegetable.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/redhousespice.com\/eggplant-with-garlic-sauce\/\" 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