Sichuan Garlic Eggplant with Fish Fragrant Sauce - A No Fail Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar flavor with less heat.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener.

Finely chop 2 cloves of garlic.

Finely chop a piece of ginger by slicing it, cutting the slices into strips, and then into tiny pieces.

Chop the white part of the green onion (cong bai) and the green part (cong lv).

Chop some pickled peppers (optional).

Finely chop broad bean chili paste.

Cut eggplant into chunks using a rolling style (gun dao).

Move the chopped eggplant into a container and coat with potato or corn starch to keep it crispy later.

Make yu xiang stir fry sauce by mixing starch, salt, sugar, vinegar, soy sauce, and water until well combined.

Heat oil in a frying pan and add the eggplant, turning them until one side is crispy and they start to soften.

Remove the eggplant from the pan and set aside once crispy on the outside.

Heat more oil in the frying pan and add minced pork, stir frying until ninety percent cooked.

Add double jump raw bean chili paste, chopped garlic, ginger, pickled peppers, and the white part of the green onion to the pan and stir fry until fragrant.

Stir the yu xiang sauce well again before pouring it into the pan.

Keep the stove on medium-low heat to slowly boil the sauce until it thickens.

Add in the eggplant and mix well, then add in some green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens