Yu Xiang Qie Zi - Aubergine in Fish-Fragrant Sauce
The sauce is called fish-fragrant because it originally accompanied fish - it contains none. Sweet, sour and hot at once, with aubergine braised until soft.
Why this dish is good for you
200 g of aubergine per serving deliver 8.2 g of fibre - more than most main courses. Instead of deep-frying, the aubergine is steamed and then briefly fried: that saves around half the oil it would otherwise soak up.
Ingredients
- Eggplant(in finger-thick batons)800 g
- Ground beef(only a little - the aubergine is the point)120 g
- Soy sauce25 g
- Rice vinegar25 g
- Sugar(sweet and sour must balance)15 g
- Chilli flakes4 g
- Garlic15 g
- Ginger12 g
- Spring onions40 g
- Cornstarch10 g
- Canola oil30 g
- Rice(weighed raw)240 g
Method
- 1
Cut the aubergine into finger-thick batons and steam for ten minutes until soft. Let it cool.
- 2
For the sauce, mix soy sauce, vinegar, sugar, starch and 100 ml water.
- 3
Fry the mince hard in the oil until it browns.
- 4
Add chilli flakes, garlic and ginger and fry for 30 seconds.
- 5
Add the steamed aubergine and fry for two minutes - it has little thirst left for oil because it is already cooked.
- 6
Pour in the sauce and bring to the boil once until it coats the aubergine.
- 7
Fold in the spring onions and serve with rice.
🍆 Warum gedämpfte Aubergine weniger Öl zieht
Raw aubergine is a sponge of air-filled cells - in hot oil it soaks it up in seconds. Steaming collapses those cavities and fills them with water. After that there is simply no room left for oil.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
