Youll notice that many of the braised
dishes in this recipe book involve fish,
although no real fish is used. Fish is an
vital and large part of Chinese cuisine.

Youll also find that eggplants are the
ingredients of choice when it comes to
cooking fish dishes in Chinese vegetarian
cooking. The reason is that when prepared
properly, eggplants are the best for reproducing the flavors and
textures of fish.

Ingredients:

Eggplant 1 2 (150 250g)
Chinese mushrooms 4 5
Black fungus 12 15 pieces
Green onion 2
Egg 1
Flour cup
Ginger 4 6 slices
Garlic 3 coves
Light soy sauce 1 tablespoon
Vinegar 1 tablespoon
Salt 1 teaspoon
My secret hot sauce 1 2 tablespoons
Sugar 3 teaspoons
MSG teaspoon (optional)
Water starch
Oil 3 4 tablespoons
Oil for deep-frying

We need to prepare the ingredients first:

1. Cut the eggplant along the middle into
2 halves. Then cut diagonally into
1inch long and cm thick slices.
2. Soak the Chinese mushrooms and
fungus in hot water until theyre soft.
Then finely mince.
3. Finely chop the green onion, and finely
mince the ginger and garlic.

Now we prepare the eggplants:

4. In a bowl, mix the flour, egg, and 1/3 cup of water. Mix this
well.
5. Coat the eggplant slices with the flour mixture, and deep-fry
on medium-high heat until golden. (I always place a paper
towel underneath to absorb excess oil.)

Finally, we make the sauce to pour on top:

6. Heat 3 4 tablespoons of oil to medium-high. Add in the
ginger, garlic, hot sauce, minced Chinese mushrooms and
fungus. Stir quickly.
7. Then add in 2/3 cups of water, salt, soy sauce, vinegar, sugar,
MSG, and bring to a boil. Let it boil for 10 15 seconds.
8. Slowly add enough starch water to thicken the sauce. Then
add in the green onions. Mix well.
9. Pour the sauce on top of the eggplant fish and serve. (Of
course remove the paper towel underneath.)