Stir Fry Shredded Eggplant In Sichuan Style

Putonghua : yu xiang que zhi

 
Ingredients
Eggplant  300 g              Dry Salted Fish  30 g               Dry Black Mushroom  2 pcs
Minced Fat-lean Pork  100 g               Chopped Spring Onion  1 stalks

Sauce
Dark Soy Sauce  1 tbsp             Light Soy Sauce  1/2 tbsp              Fish Sauce  1 tbsp
Red Chili Oil  1 tbsp            Sugar  1/2 tbsp            Sesame Oil  some

Steps
1) Soak Salted fish for 30 minutes, chop into tiny dices
2) Soak mushroom until soft, remove hard stalk, chop into tiny dices
3) Shred eggplant into fingers size, heat wok with 10 tbsp of oil, stir fry eggplant until soft
4) Dish up eggplant, add in 1 tbsp of oil, then add in salted fish dices, stir fry few seconds
5) Add in minced pork and mushroom, stir fry until cooked, mix well, add in sauce
6) Keep stir in high heat, add in fried eggplants, stir fry for 1 minutes
7) Dish up and sprinkle chopped spring onion on, serve

We usually serve this with a high hot clay-pot :

Remarks
tbsp – table spoon
If you don’t have salted fish, or if you don’t like salted fish, just add more fish sauce to instead
Sometimes we will add in chopped red cone pepper, or more red chili oil, more spicy