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    You are in: Home / Recipes / Yu Xiang Qie Zi (Sichuan Spicy Eggplant) Recipe
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    Yu Xiang Qie Zi (Sichuan Spicy Eggplant)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Member #610488's Note:

    This recipe is from a restaurant in Chengdu, China. It makes a tasty Chinese dish that is a favorite of foreigners in China.

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    Units: US | Metric


    1. 1
      Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.
    2. 2
      In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.
    3. 3
      Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.

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    Nutritional Facts for Yu Xiang Qie Zi (Sichuan Spicy Eggplant)

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 178.6
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 1.9 g
    Cholesterol 0.1 mg
    Sodium 1404.7 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 4.5 g
    Sugars 5.3 g
    Protein 3.1 g

    The following items or measurements are not included:

    chili bean paste

    rice vinegar

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