Sichuan-Style Fish-Fragrant Eggplant (Yúxiāng Qiézi)

1. Make the sauce

Whisk together the unsalted stock, sugar, soy sauce, Chinkiang black vinegar, and potato starch in a small bowl until well blended. Set this sauce aside for later.

2. Prep the eggplants

Cut the eggplants into 3-inch sections, then slice each section into ½-inch wedges. Place the eggplant wedges into a large bowl filled with salted water and let them soak for about 15 minutes. After soaking, pat the eggplant wedges dry with a clean towel.

3. Fry the eggplants

Heat a generous amount of vegetable oil in a wok or skillet over medium-high heat. While the oil is heating, coat the eggplant wedges evenly with potato starch or cornstarch. Fry the eggplant in batches for about 3-4 minutes each, until the edges are slightly golden and the skin is a glossy purple and wrinkled. Transfer the fried eggplant to a paper towel–lined plate to drain any excess oil.

4. Stir-fry the aromatics

Pour out most of the oil from the wok, leaving just a little to stir-fry the aromatics. Add the Sichuan chili bean paste to the wok and stir-fry for about 30 seconds until it releases its fragrant oils. Then, add the chopped garlic, ginger, and the white parts of the scallions, continuing to stir-fry for another 30 seconds until the aromatics become just fragrant.

5. Combine and simmer

Pour the prepared sauce into the wok and bring it to a simmer. Fold the fried eggplant into the sauce, mixing gently to coat the eggplant thoroughly. Let it simmer for about 2 minutes, allowing the eggplant to absorb the flavors and the sauce to thicken.

6. Garnish and serve

Transfer the dish to a serving plate and garnish with the green parts of the scallions. Serve immediately and enjoy your Sichuan-Style Fish-Fragrant Eggplant!