Vegetables
Despite its name, this Sichuan dish contains no fish. Its name comes from a spice mixture traditionally used to cook fish. Fried eggplant is coated in a sweet, sour, and spicy sauce.
Fry the eggplant in oil over medium-high heat for 8 minutes, until tender and lightly browned. Set aside.
In the remaining oil, cook the garlic, ginger, and half of the green onions over medium heat for 1 minute. Add the chili bean paste and cook for 1 more minute.
Stir in the vinegar, soy sauce, and sugar, then return the eggplant to the pan.
Add the dissolved cornstarch and cook over medium heat, stirring, for 2 minutes, until the sauce thickens.
Sprinkle with the remaining green onions and serve hot with rice.
Store covered in the refrigerator for up to 2 days. Reheat in a skillet over low heat.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.