Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin) is a dish that originated in Sichuan province, where, despite its name, it is made without fish. In Hong Kong ...
Remove and drain on paper towel. Finish the second half of the eggplant. Add oil to hot saute pan then eggplant and garlic saute 30 seconds. Add Spicy Szechuan Sauce toss gently and remove.
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