Chinese Recipe : Fish Flavored Eggplant

Famous Szechuan dish, it's hot and spicy. Although it is called "fish flavored", it actually doesn't contain any fish or fish flavorings. It is named so because it is said that its combination and the technique of cooking can make it has the flavor of fish. Interesting isn't?

Ingredients:

• 16 oz eggplant
• 4 oz minced pork
• 1 tbsp chopped garlic
• 1 tbsp chopped spring onion
• 1 tbsp chopped ginger
• 1 tbsp hot bean paste sauce

Seasonings:

• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp water
• 1/2 tbsp vinegar (Chinese dark vinegar)
• 1/2 tbsp sesame oil

Directions:

1. Cut eggplant into 2" long and then into 4 strips. Soak in water for a while. Drain and leave aside.
2. Deep-fry eggplant strips until soft. Drain.
3. Stir-fry minced pork in 2 tbsp oil until fragrant. Add hot bean paste sauce, chopped garlic, ginger, spring onion and seasonings into wok. Stir well, dish up and serve.