Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant | Serious Eats

ground pork

🥗Healthier: ground turkey

💰Cheaper: tofu

Tofu offers a plant-based option while reducing cost.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often cheaper and gluten-free.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste provides similar heat and flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Heat the wok until very hot with a little oil to create a nonstick surface.

Cut the eggplant and salt it before cooking.

Add the eggplant to the hot oil in batches, ensuring the oil is hot enough to sizzle violently around the eggplant.

Cook the eggplant until tender and a little golden for a lovely buttery texture.

Remove the eggplant and prepare the sauce in the wok by adding chili bean paste, ginger, and garlic, adjusting the heat to medium.

Simmer the aromatics in the sauce to coax out their flavors without burning them.

Add light soy sauce to the mixture for a savory taste.

Thicken the sauce with a little starch and add vinegar to enhance the flavor.

Finally, add scallion greens to the dish at the end to infuse a fresh fragrance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary