Yuxiang (鱼香) literally means “fish aroma”, and is often referred to as garlic sauce in the US. This classic Sichuan flavor mix actually got its name for being originally used to cook fish in order to cover up the unpleasant fishy smell, before later on being improved and applied to many other ingredients, most commonly pork and eggplants. Growing up as a meat eater kid I hated most veggies especially eggplants, until my mom successfully converted me with this exact dish. And thanks to her I get to share this recipe with you.