Yu Xiang Eggplant and Zucchini – Sybaritica

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.

Servings: 4 as part of a Chinese Meal

• 1 small Eggplant
• 1 Zucchini
• 2 – 3 Garlic cloves finely chopped
• 3 slices fresh Ginger minced
• 1 Scallion thinly sliced
• 1 tbsp. Sugar
• 1 tbsp. Vinegar
• 1 tbsp. Sichuan Chili Bean Paste or more to taste
• ¼ cup water

• 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.