Yu Xiang Qie Zi (Sichuan Style Aubergine in Garlic Sauce)
Silky aubergine pieces in a sweet, savoury, garlicky sauce with a little heat, a Sichuan classic.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Salt the aubergine pieces lightly and leave in a colander for 15 minutes. Pat dry with kitchen paper.
15 min - 2
Heat 2 tbsp of the oil in a large frying pan over a medium high heat. Fry the aubergine in two batches for 5 to 6 minutes each, turning, until golden and soft. Set aside.
6 min - 3
Add the remaining oil, garlic, ginger and chillies and fry for 30 seconds.
0 min 30 s - 4
Return the aubergine and pour in 100 ml of your ready made all purpose stir fry sauce (see the base recipe) with the vinegar and 3 tbsp water.
- 5
Simmer for 3 to 4 minutes, stirring gently, until the sauce is glossy and the aubergine is silky.
3 min 30 s - 6
Scatter over the spring onions and serve with rice.
Tips
- Salting draws out moisture so the aubergine absorbs less oil.
- Use a non stick pan and a little extra oil if the aubergine sticks.
- Add a pinch of Sichuan pepper at the end if you like the numbing tingle.
Storing and freezing
Keeps up to 3 days in the fridge in a covered tub. Cool within 1 hour and reheat until steaming hot all the way through.
Questions
Why is it called fish fragrant aubergine?
Yu xiang is a Sichuan flavour of garlic, ginger, chilli and vinegar traditionally used with fish. This version has no fish.
Can I bake the aubergine instead of frying?
Yes. Toss with oil and roast at 220C (200C fan) for 25 minutes, then add to the sauce. It uses less oil.
Is it spicy?
Mildly. Keep the chilli seeds in for more heat, or leave out the fresh chillies for a milder sauce.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.