A low-oil version of authentic Sichuan Yu Xiang eggplant, featuring flavors that are traditionally used to cook fish.
Category: Recipes
The dish is 炒三丝 (chǎo sān sī), which translates to “sauteed three threads”. It’s a homey stir fry of three+ different components whose flavor and color complement each other to become more than the sum of the parts. It’s a particularly humble dish because it uses whatever random veggies and optional meats you have in the fridge.