Comments on: Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)

By: peter

peter — Wed, 03 Apr 2024 12:35:47 +0000

The recipe works great! good technique with soaking eggplant in salted water,
It could use more heat and tang ( spice & black vinegar)

By: Marilyn Nergord

Marilyn Nergord — Sun, 17 Mar 2024 20:25:26 +0000

Excellent recipe! This will go into my “keeper”file.

By: Maggie Zhu

Maggie Zhu — Sun, 21 Jan 2024 18:23:11 +0000

In reply to Michael.

Hi Michael, sorry about the confusion! I just udpate the recipe to reflect the correct instructions. (There is no footnote 3)
Orignally I used a slightly method – adding whole Sichuan peppercorns to infuse the oil, then scoop them out. But now I’m using the ground peppercorns instead for a better result.
Re season the pork – sounds tasty and it’s a great idea!
Happy cooking and hope you enjoy the dish 🙂

By: Michael

Michael — Sun, 21 Jan 2024 00:34:46 +0000

Hi Maggie – I am about to make this for dinner and noticed
– When do we add the dried chillies. In step 7 did you mean add chillies iso the sichuan peppercorns?
– There is no Footnote 3
– I think I am going to season the pork mince a bit with salt and pepper before frying
Am sure it will be delicious as all your recipes are…

By: Michael

Michael — Tue, 16 Jan 2024 16:40:37 +0000

Unbelievable recipe…best chinese eggplant dish ever ty so much

By: Maggie Zhu

Maggie Zhu — Mon, 04 Dec 2023 13:56:53 +0000

In reply to Alison. So happy to hear you liked the dish and thanks for letting me know about the mistake! Sorry about the confusion. I have updated the recipe with the correct instructions.

By: Alison

Alison — Mon, 04 Dec 2023 08:59:01 +0000

This is very tasty and a welcome edition to the recipe collection for eggplant which our garden seems to produce at a great rate.
However, points 5-9 need some editing – conflicting instructions.

By: Jocelyn

Jocelyn — Mon, 23 Oct 2023 23:21:33 +0000

This was really delicious. Did I miss the part where the peppercorns go back in the pan? I wasn’t sure, so I added it with the scallions, ginger and garlic.

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.