Szechuan Aubergine Recipe

Szechuan aubergines

  • serves 6
  • Easy

This is a version of yu xiang qie zi, fish flavoured aubergine, so called because the flavours are usually used with fish. Buy Chinese black vinegar from Waitrose, souschef.co.uk, or Asian supermarkets. Leave the pork out to make this vegetarian.

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Ingredients

  • oil
  • aubergines 2, cut into batons
  • minced pork 100g (optional)
  • garlic 2 cloves, crushed
  • Szechuan chilli bean paste (we used Ma Po sauce)
  • ginger grated to make 1 tsp
  • golden caster sugar 1 tbsp
  • vegetable stock 100ml
  • cornflour 2 tsp
  • Chinese black vinegar 4 tbsp
  • spring onions 2, 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.

Nutritional Information

  • Kcals 95
  • Fat 4.5g
  • Saturates 0.8g
  • Carbs 9.2g
  • Fibre 4.4g
  • Protein 2g
  • Salt 0.3g
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