Sichuan Fish Fragrant Eggplant
Hot Dishes

Sichuan Fish Fragrant Eggplant

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Sichuan Fish Fragrant Eggplant

About This Recipe

This savory Stir-Fried Eggplant with Garlic and Chili is a mouthwatering dish that combines tender eggplant strips with a rich, tangy sauce for a burst of flavor in every bite. The key to this recipe lies in pre-cooking the eggplant to reduce moisture, ensuring it absorbs less oil while staying perfectly tender. Aromatic garlic, ginger, and spicy bean paste create a fragrant base, while a sweet and tangy sugar-vinegar sauce adds the perfect balance. For an extra kick, red chili oil enhances both color and heat—though it’s optional for those who prefer milder flavors. Finished with fresh scallions, this dish is quick, flavorful, and pairs wonderfully with steamed rice. A must-try for eggplant lovers craving a delicious, restaurant-quality meal at home!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • eggplant 400g (1 medium eggplant)
The aromatics
  • garlic 20g (about 3-4 cloves)
  • ginger 10g (small piece)
  • scallions 10g (1-2 stalks)
The sauce & seasonings
  • bean paste 1 tbsp
  • red oil chili ½ tsp (adjust to taste)
  • sugar 1 tbsp
  • vinegar 1 tbsp
  • cornstarch ½ tsp (for sauce thickening)

menu_book Directions

1
Step 1
Step 1
Cut the eggplant into strips, I think long strips are better than round ones. Use about half a head of garlic.
2
Step 2
Step 2
Prepare the sugar and vinegar sauce according to the ratio. I used the amount measured by a ordinary white porcelain spoon at home.
3
Step 3
Step 3
Put the eggplant strips directly into the pot and stir-fry them for a while, so that the water in the eggplant will evaporate. This will help them cook faster and absorb less oil later.
4
Step 4
Step 4
Take out the stir-fried eggplant strips and set them aside.
5
Step 5
Step 5
Heat the pot with cold oil, stir-fry the bean paste. After stir-frying until fragrant, add the red oil chili. This will make the dish look better. If you don’t eat spicy food, you can skip the chili oil.
6
Step 6
Step 6
Add minced garlic and ginger and stir-fry until fragrant.
7
Step 7
Step 7
Add the eggplant strips and stir-fry until they are flavored. Add a small amount of water.
8
Step 8
Step 8
When the water in the pot is almost dry, pour in the sugar and vinegar sauce. Because it contains starch, after adding the sauce, stir-fry until it becomes thick, then turn off the heat to avoid burning the pot.
9
Step 9
Step 9
Sprinkle with scallions and it’s done.

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