Comments on: Sichuan Eggplant Stir Fry (Yú Xiāng Eggplant, 鱼香茄子)

By: Michael

Michael — Fri, 12 May 2023 19:10:19 +0000

OMG where has this recipe been all my life? I love chinese eggplant with spicy sauce and this recipe is absolutely by far the best I have ever made. Soaking the eggplant–perfect. Putting in the eggplant last into the sauce–perfect. The eggplant was nice and crispy on the outside and super moist on the inside. I made one change–I put sliced chicken instead of ground pork and it worked perfectly. The chinese vinegar is sweeter than regular vinegar but it gave it a great taste. Thanks for a fantastic recipe

By: Maggie Zhu

Maggie Zhu — Fri, 12 May 2023 14:27:43 +0000

In reply to Felicity. Yes! Chicken would work great.

By: Felicity

Felicity — Thu, 11 May 2023 21:51:28 +0000

Could I use chicken instead of pork?

By: Heather Poole

Heather Poole — Thu, 16 Feb 2023 06:01:53 +0000

Delicious, thank you for all the tips!

By: Kristina

Kristina — Sun, 21 Nov 2021 15:36:36 +0000

it takes me quite a bit longer than the estimated time to make (mostly bc of batch cooking) but this recipe is so incredible, thank you!! i’ve made twice now and it is so so good. i’ve done it with both ground pork and finely minced mushrooms and it’s better than restaurant quality!

By: Jo Pro

Jo Pro — Mon, 15 Nov 2021 10:41:32 +0000

I have just finished scraping the pan out with fist-fulls of scrunched rice. This recipe is so very, very good. Thank you so much for the work and time it took to develop this!!
I’m currently living and working in the middle of Congo during the Covid pandemic. I never thought I’d be able to enjoy something so authentic and delicious while living here. Even with my limited access to “speciality” ingredients (looking at you doubanjiang *sigh*) it was fabulous. Took me back to my favourite jiachang restaurant in TianTongYuan (shout out to all outside-ringroadfive-homies). To anyone who might be thinking of making this. Do it. Tonight. The eggplant cooking technique is perfect. Don’t change a thing. And please make sure you have some really decent white steamed rice. I’d recommend twice as much you make. You’ll need it.

By: Voni

Voni — Sun, 29 Aug 2021 19:08:18 +0000

I have made this dish 4x. I tweeked it a bit. I steamed everything instead of frying. I add snowpeas, carrots and shrimp. Today I will fry the eggplant to see the results. It’s the best sauce ever!

By: Gita

Gita — Sat, 07 Aug 2021 04:40:44 +0000

Maggie, this recipe was outstanding! Totally delicious. Thank you for posting. I look forward to trying more recipes from your website. 🙂

By: Maggie Zhu

Maggie Zhu — Mon, 07 Jun 2021 18:04:05 +0000

In reply to M. Chili bean paste would work pretty well. I'm not sure about the type of broad bean paste you're using because it can be a translation of doubanjiang. But it won't work if it's the non-spicy salty type.

By: M

Sat, 05 Jun 2021 02:22:53 +0000

This recipe looks great. Question about doubanjiang substitutions – would hoisin sauce, broad bean paste, or chili bean paste work instead? Thank you!