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Taiwanese fish taste egg plant 魚香茄子 stir fry

Today we have a great traditional Taiwanese way to make the most of the vegetable known as egg plant or aubergine. These lovely purple vegetables are in season now and you can buy a handsome example at a great price. What to do with one? Well here we have Taiwanese fish taste egg plant 魚香茄子 stir fry which you can choose to make as a side dish or a main, it depends on how much you like it and how much pork mince you add (if any). I like a version with quite a bit of mince in as a main dish. We served this meal with white rice and some green vegetables on the side.

Taiwanese fish taste egg plant

Taiwanese fish taste egg plant

The ingredients 食材;

cutting the egg plant

Cutting the egg plant

  • 1 egg plant (aubergine)
  • 250g pork mince
  • 1.5 tbsp spicy yellow bean paste 辣豆瓣醬
  • ginger, garlic, chili, spring onion to taste
  • half tsp sugar
  • dash of fish sauce 魚露 & rice wine
  • 1 tbsp soy sauce.

The method 作法;

  1. Prepare the above ingredients and spices in the quantities suggested
  2. Dry your egg plant and chop it as shown by Joanne, it’s nice to have a little of the purple skin on every piece of chopped vegetable so follow her video directions!
  3. Quickly stir fry the egg plant in hot salted oil
  4. After about a minute empty the egg plant into a sieve and put the pork mince and a pinch of salt straight into the frying pan you just used
  5. Once the pork is cooked though every piece push it to one side and add the ginger followed by the garlic and chili
  6. When you smell those spices cooking nicely mix the pork mince in with the spices
  7. Add 1.5 tbsp of hot yellow bean paste, fry it until you get a good aroma again
  8. Follow this by adding a half tsp of sugar
  9. Put the egg plant back in the pan with all the other ingredients now
  10. Add a dash or rice wine, follow this a minute later with the spring onion and optional splash of fish sauce
  11. Vegetarians can make this dish without the pork mince or including soya mince.

Joanne has recorded a how to make Taiwanese fish taste egg plant 魚香茄子 stir fry cooking video so you can see and follow the timings, chopping shapes and sizes, and method step by step, as she prepares this delicious traditional Taiwanese favourite dish.

Taiwanese fish taste egg plant 魚香茄子 stir fry cooking video

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4 comments

  1. Hi Joanne,

    I like this recipe a lot, since it tasts great and is quickly and easily to make. I discovered that you share with us this recipe with a slight difference in how to prepare it: the one here and the other version on your youtube channel “taiwancooking” where you put the aubergine pieces into boiled water at the beginning to soften them instead of frying them in the first place. Which of the two versions do you recommend or like more ?? Which is the more authentic one ??

    Best wishes and thanks a lot for sharing your recipes with us,

    Steffen (from Germany)

    • Hi Steffen, thanks for your question! Are you the first person to watch and compare my videos? As this is home style cooking I don’t write things down and just follow my feeling most of the time. Since I am a Taiwan Mum it is always authentic but I really think putting the pieces of aubergine in biling water for a short time helps make the recipe better as it otherwise takes longer to cook than the rest of the stir fry. Good luck – JJ.

      • Hi Joanne,

        a few days ago I had a friend from the USA visiting me and I prepared your Twice cooked pork and later your Taiwanese fish taste egg plant recipe. This time I did your version of putting the aubergine pieces in boiled water while preparing the other ingredients. It did work!! Plus, it turns out that the aubergine wouldn’t be so oil-sucky as it would be, if one fryes it in the pan.

        Thanks once more and keep sharing your recipes.

        Best,

        Steffen (from Germany)

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