Yu Xiang Eggplant and Zucchini
Yu Xiang Eggplant, or魚香茄子, is true to the classic Sichuan ‘fish-fragrant’ form, and is sweet, sour, and fiery with 辣豆瓣酱 Chili Bean Paste.
Chili Bean Paste, Eggplant, Garlic, Ginger, Scallion, Sugar, Vinegar, Zucchini
as part of a Chinese Meal
– 3 Garlic cloves
Sichuan Chili Bean Paste
or more to taste
Slice the eggplant and zucchini into fairly thick batons.
Mix the sugar, vinegar and bean paste together along with the water and set aside.
Quickly brown the Zucchini batons in oil over moderately high heat, remove them to a bowl and repeat with the Eggplant.
Sauté the Garlic, Scallion and Ginger in two Tablespoons of oil until their aroma is released.
Add the sauce mixture and when it begins to reduce and thicken, stir the Eggplant and Zucchini.
Cook until heated through and serve immediately.
Yu Xiang Eggplant and Zucchini https://sybaritica.me/?p=23488