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Szechuan Aubergine Recipe

Szechuan aubergines

Published: August 12, 2015 at 3:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Our veggie Szechuan aubergine stir-fry is a version of yu xiang qie zi or 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

Nutrition:
NutrientUnit
kcal95
fat4.5g
saturates0.8g
carbs9.2g
fibre4.4g
protein2g
salt0.3g
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Make these Szechuan aubergines, then check out more aubergine recipes such as our smoky miso aubergines.

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.

Check out more of our best

Brinjal Pickle (Aubergines) Recipe
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