Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi) Recipe

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi) Recipe
15 Ingredients
  • Kosher salt
  • 1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths
  • 2 red Thai bird chilies (or any small hot red chili)
  • 3 tablespoons white vinegar or rice wine vinegar
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable)
  • 1 1/4 teaspoons cornstarch
  • 3 tablespoons vegetable oil
  • 4 teaspoons minced fresh ginger
  • 4 medium cloves minced garlic (about 4 teaspoons)
  • 4 scallions, whites thinly sliced, greens cut into 1/3-inch segments
  • 2 tablespoons Sichuan chili broad bean paste (Doubanjiang)
  • Roughly chopped fresh cilantro leaves, for garnish
Nutrition
200
10% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

18% 11

Saturated

4% 1

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 15

Fiber

26% 6

Sugars

- 12

Sugars, added

- 3

Protein

8% 4

Cholesterol

- 0

Sodium

25% 606

Calcium

4% 43

Magnesium

10% 41

Potassium

16% 564

Iron

7% 1

Zinc

5% 1

Phosphorus

12% 82

Vitamin A

2% 20

Vitamin C

66% 40

Thiamin (B1)

7% 0

Riboflavin (B2)

7% 0

Niacin (B3)

8% 2

Vitamin B6

16% 0

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

- 0

Vitamin E

15% 3

Vitamin K

53% 43
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