A beloved Sichuan classic featuring silky eggplant pieces draped in a bold, tangy-sweet sauce with a gentle kick. The name translates to fish-fragrant—a clever flavor profile that mimics the savory depth of seafood using pantry staples, balancing sweet, sour, salty, and spicy notes in perfect harmony.
This crowd-pleasing dish from Sichuan province showcases how simple vegetables can become extraordinary with the right sauce. The technique of salting the eggplant first removes bitterness and helps it crisp up nicely in the wok.
Cut the eggplant into strips about 1/2 inch thick and 2 inches long. Sprinkle with 1/2 teaspoon salt and let them sit for 20 minutes—this draws out excess moisture and removes any bitterness. Pat dry with paper towels before cooking.
In a small bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, oyster sauce, sugar, cornstarch, and water until completely smooth. Set aside within reach of your stove.
Heat 2 tablespoons of oil in a wok over high heat until shimmering. Add the ground pork and stir-fry until nicely browned, about 3 minutes. Remove and set aside.
Add another tablespoon of oil to the wok. Arrange eggplant strips in a single layer and let them cook undisturbed for 2 minutes until the bottoms turn golden. Flip and cook another 2 minutes. Transfer to a plate.
Add a splash more oil if needed. Toss in the garlic, ginger, and chili flakes, stirring for about 30 seconds until fragrant. Add the scallions and give them a quick stir.
Return the pork and eggplant to the wok. Give the sauce a quick stir, then pour it over everything. Toss continuously for 1-2 minutes until the sauce thickens and clings to the eggplant. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
