fish-flavored tomato strips

How to Make Fish Flavor Eggplant Sticks (Yu Xiang Qie Tiao)

Fish Flavor Eggplant Sticks, a beloved Sichuan dish, tantalizes taste buds with its perfect blend of sweet, sour, savory, and spicy flavors. Here’s a simple guide to recreate this restaurant favorite at home.

Ingredients: 2 long eggplants (cut into sticks), 100g ground pork (optional), 2 tbsp garlic, 1 tbsp ginger, 3 tbsp doubanjiang (broad bean paste), 2 tbsp sugar, 1.5 tbsp vinegar, 1 tbsp soy sauce, 1 tsp starch, and chopped green onions for garnish.

Steps:

1. Prep the eggplant: Soak eggplant sticks in salted water for 10 minutes to remove bitterness, then pat dry. Stir-fry in hot oil until golden, set aside.

2. Make the sauce: Mix sugar, vinegar, soy sauce, and starch with 4 tbsp water to create the signature “fish flavor” sauce.

3. Cook the base: Heat oil in a wok, sauté garlic and ginger until fragrant. Add doubanjiang and stir-fry until red oil forms. Toss in ground pork (if using) until cooked through.

4. Combine: Return eggplant sticks to the wok, pour the sauce over, and stir quickly to coat evenly. Simmer for 1 minute to let flavors meld.

5. Serve: Garnish with green onions and serve hot with steamed rice.

Tips: For extra umami, add a pinch of MSG or mushroom powder. Adjust spice levels by reducing doubanjiang. This versatile dish can also be made vegetarian by skipping the pork. Enjoy the bold, vibrant flavors of Sichuan in every bite!