Yuxiang Pickled Chile Paste

Yuxiang Pickled Chile Paste

A tangy, funky paste built from pickled chiles that forms the backbone of fish-fragrant stir-fries.

Total 25 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This paste is made by mincing fermented pickled chiles with garlic, ginger, and scallion to create the signature base for yuxiang dishes, prized for their sour-spicy depth despite containing no fish. It keeps well refrigerated and jump-starts stir-fries with a tangy, aromatic punch.

Ingredients

  • 2 cups pickled red chiles (paoshanjiao), drained and roughly chopped
  • 1/4 cup pickling brine from the chile jar
  • 8 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 4 scallions, white parts minced, green parts reserved
  • 2 tablespoons neutral cooking oil
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Method

  1. Drain the pickled chiles, reserving 1/4 cup of the brine, and roughly chop the chiles.

  2. Pulse the chopped chiles in a food processor until finely minced but not pureed, or mince finely by hand with a cleaver.

  3. Heat the oil in a 9-inch skillet over medium heat until shimmering.

  4. Add the minced garlic, ginger, and scallion whites, and stir-fry until fragrant and softened, about 1 minute.

  5. Add the minced pickled chiles and stir-fry over medium heat until the oil turns red and the mixture is fragrant, 4 to 5 minutes.

  6. Stir in the reserved pickling brine, Shaoxing wine, sugar, and salt, and cook, stirring, until the liquid reduces slightly and the paste thickens, about 2 minutes.

  7. Remove from the heat and stir in the reserved scallion greens.

  8. Let the paste cool to room temperature before transferring to a clean jar.

  9. Cover and refrigerate; use as the flavor base for yuxiang stir-fries, keeping for up to 2 weeks.

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    Yuxiang Pickled Chile Paste

    This paste is made by mincing fermented pickled chiles with garlic, ginger, and scallion to create the signature base for yuxiang dishes, prized for their sour-spicy depth despite containing no fish. It keeps well refrigerated and jump-starts stir-fries with a tangy, aromatic punch.

    25 min 16 oz 35 cal

    Ingredients

    • 2 cups pickled red chiles (paoshanjiao), drained and roughly chopped
    • 1/4 cup pickling brine from the chile jar
    • 8 cloves garlic, minced
    • 2 tablespoons fresh ginger, minced
    • 4 scallions, white parts minced, green parts reserved
    • 2 tablespoons neutral cooking oil
    • 1 tablespoon Shaoxing wine
    • 1 tablespoon sugar
    • 1/2 teaspoon salt

    Method

    1. 1

      Drain the pickled chiles, reserving 1/4 cup of the brine, and roughly chop the chiles.

    2. 2

      Pulse the chopped chiles in a food processor until finely minced but not pureed, or mince finely by hand with a cleaver.

    3. 3

      Heat the oil in a 9-inch skillet over medium heat until shimmering.

    4. 4

      Add the minced garlic, ginger, and scallion whites, and stir-fry until fragrant and softened, about 1 minute.

    5. 5

      Add the minced pickled chiles and stir-fry over medium heat until the oil turns red and the mixture is fragrant, 4 to 5 minutes.

    6. 6

      Stir in the reserved pickling brine, Shaoxing wine, sugar, and salt, and cook, stirring, until the liquid reduces slightly and the paste thickens, about 2 minutes.

    7. 7

      Remove from the heat and stir in the reserved scallion greens.

    8. 8

      Let the paste cool to room temperature before transferring to a clean jar.

    9. 9

      Cover and refrigerate; use as the flavor base for yuxiang stir-fries, keeping for up to 2 weeks.