Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Szechuan aubergines
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- oil
- 2 aubergines, cut into batons
- 100g (optional) minced pork
- 2 cloves garlic, crushed
- (we used Ma Po sauce) Szechuan chilli bean paste
- grated to make 1 tsp ginger
- 1 tbsp golden caster sugar
- 100ml vegetable stock
- 2 tsp cornflour
- 4 tbsp Chinese black vinegar
- 2 spring onions, sliced
Method
- STEP 1
Heat some oil in a wok and fry the aubergine batons until they are brown and blistered and meltingly tender, add more oil if you need to.Add in the mince, if using, and fry for a few minutes until browned and cooked.Add the garlic and stir once or twice then add the bean paste, ginger and sugar and stir-fry for a minute or two.Add the stock and bring to a simmer for a minute. Mix the cornflour with a little water to make a paste, stir this into the aubergine and cook for a minute, then add the vinegar and spring onions and cook for a minute before serving. Sprinkle with a few more spring onions to serve, if you like.
