Fish-flavoured eggplant – Yu xiang qiezi (鱼香茄子)
The ultimate Sichuan eggplant dish which is perfect for a banquet spread, and it doesn’t even taste of fish. Delicious and easy to cook
  1. Cut the eggplant into chunks.
  2. Heat the oil in a wok saucepan over low-medium flame. Cook the eggplant in batches until soft, but not coloured. Set aside.
  3. Pour the oil out of the wok, leaving 4 tablespoons of it in the wok. Heat the wok over med-high flame.
  4. Toss in the spring onion, ginger and garlic and stir-fry for 2-3 minutes until soft. Do not let it brown.
  5. Add the Shaoxing wine, soy sauce, soya bean paste and ½ cup water. Mix it together and add the cooked eggplant. Reduce heat to medium, gently mix and season with sugar and vinegar. Stir through the cornflour liquid.
  6. Serve hot or at room temperature.