A low-oil version of authentic Sichuan Yu Xiang eggplant, featuring flavors that are traditionally used to cook fish.
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.