Yu Xiang Qie Zi (Sichuan Spicy Eggplant) Recipe

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Yu Xiang Qie Zi (Sichuan Spicy Eggplant)
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  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. 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. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 145.27 Kcal (608 kJ)
Calories from fat 123.75 Kcal
% Daily Value*
Total Fat 13.75g 21%
Cholesterol 0.12mg 0%
Sodium 1484.27mg 62%
Potassium 60.07mg 1%
Total Carbs 4.77g 2%
Sugars 2.7g 11%
Dietary Fiber 0.5g 2%
Protein 2.06g 4%
Vitamin C 1.7mg 3%
Iron 0.4mg 2%
Calcium 12mg 1%
Amount Per 100 g
Calories 289.64 Kcal (1213 kJ)
Calories from fat 246.73 Kcal
% Daily Value*
Total Fat 27.41g 21%
Cholesterol 0.24mg 0%
Sodium 2959.31mg 62%
Potassium 119.76mg 1%
Total Carbs 9.51g 2%
Sugars 5.39g 11%
Dietary Fiber 0.99g 2%
Protein 4.11g 4%
Vitamin C 3.4mg 3%
Iron 0.9mg 2%
Calcium 23.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 4

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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