Fish-fragrant Eggplant from Chinese Online Cooking Class Inspired by Andy Evans of Spice Temple

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is a cost-effective alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less heat, while hot sauce is often cheaper.

Cut the ends off the baby eggplants and slice them into about three pieces, cutting the narrow end into four and the thicker part in half and then into three to ensure even cooking.

Toss the cut eggplants in tapioca starch to crisp them up, using a plastic bag to shake them together.

Prepare the ginger, garlic, and green onions by chopping the white parts of the green onions and keeping the dark green parts for garnish.

Heat oil in a deep fryer to about 170-180 degrees Celsius, testing with the handle of a wooden spoon for bubbles.

Deep fry the eggplant in batches, ensuring they are cooked through and crispy, draining them after frying.

In a hot wok, add oil and the ginger, garlic, and pale green onion, stirring briefly.

Add the fried eggplant to the wok along with the fish fragrant sauces, tossing gently to coat without breaking the eggplant batons.

Serve the eggplant on a plate, garnishing with the dark green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens