Fish-fragrant eggplant. September 6, 2022 at 10:00 p.m. by The Associated Press "Fish-fragrant" eggplant gets a spicy kick from a sauce made with Sichuan chili bean sauce and Chinese black vinegar ...

1 tablespoon soy sauce. 1 tablespoon Chinkiang black vinegar. 1/2 teaspoon potato starch or cornstarch. For eggplant: 1 pound long Chinese or Japanese eggplants (about 3-4 small) ...

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Fish-fragrant eggplant (yu xiang qie zi) This Sichuan classic doesn’t actually contain fish. Instead, the origins of the dish’s name derive from the sweet, sour and spicy sauce, which is ...

I’m a sucker for eggplant in any form, but really adore it in Chinese food, especially when it’s tossed in a spicy garlic sauce accentuated with the gentle heat of chili.

Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin) is a dish that originated in Sichuan province, where, despite its name, it is made without fish.

I became aware of one of my now favorite dishes, fish-fragrant eggplant. It is an odd name when first heard. The fish-fragrant idea lends to the combination of garlic and ginger combined with ...

'The eggplants, deep-fried to a buttery tenderness, are delectable,' says Fuchsia Dunlop You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

‘FISH-FRAGRANT’ EGGPLANT. For sauce. 1/2 cup unsalted stock of any kind or water. 1 tablespoon sugar. 1 tablespoon soy sauce. 1 tablespoon Chinkiang black vinegar. 1/2 teaspoon potato starch ...

I’m a sucker for eggplant in any form, but really adore it in Chinese food, especially when it’s tossed in a spicy garlic sauce accentuated with the gentle heat of ...