Fish-fragrant Eggplant (Yu Xiang Qie Zi) Recipe

Step 1

Add finely chopped scallions and sauce ingredients in a medium size bowl, mix well and set aside.

Step 2

Cut eggplant into 3x1 cm strips, set aside. Mince the garlic and ginger.

Step 3

Heat oil in a wok on low heat. Add Sichuan peppercorns to wok, frying about 15 seconds to release flavours. Add ginger, garlic, and spicy bean paste to the wok. Stir fry until red oil separates from the paste (~15-20 seconds).

Step 4

Turn up the heat, add eggplant to the wok, frying until it becomes soft (~4-5 minutes).

Step 5

Add sauce mixture to the wok, mix well with eggplant, let it simmer about 10-15 minutes.

Step 6

Empty wok onto a serving plate, sprinkle cilantro over the dish as garnish, and serve immediately.