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Friday, May 30, 2014

Sichuan "Fish Flavor" Eggplant and Zucchini

While perusing different Sichuan recipes, I found one that called for eggplant without frying.
Oooh give it to me!  Eggplant is so darned sexy it's something I never pass up on when I get a chance.
Sort of like mango.. or shrimp.. or asparagus..
Anyway, although the title says "fish flavor" there is no fish or animal involved here.  The "fish flavor" is used to describe the mix of soy, vinegar, ginger, and garlic, often used on fish.
Inspired by ChinaSichuanFood
Serves 3-4 as a side
1 long eggplant, cut into sticks, soaked in a bowl of salted water 10 minutes, then drained
1 zucchini, cut into sticks, soaked with the eggplant, then drained
2 green chilis, whole
4 cloves garlic, sliced
1 inch ginger, grated
1 shallot, sliced
1/2 Tbsp doubanjiang
2 Tbsp oil
chopped scallions for garnish
1 tsp corn starch
2 Tbsp black vinegar
1 Tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1.  Heat the oil in a wok and cook the eggplant and zucchini until colored and soft, about 10 minutes.
2.  Push the eggplant and zucchini to one side and add the garlic, chilis, and ginger and cook until the nice smell starts wafting to your nostrils.
3.  Add the doubanjiang and stir well.
4.  Add the sauce, mix well, then remove from heat.  The sauce should almost instantly caramelize.

Serve garnished with scallions.
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