Sichuanese aubergine
Andrew Wong shares his incredible Sichuanese aubergine recipe, a must-try dish that is surprisingly simple to pull off at home.
- Total:
Ingredients
- 300g of baby aubergine
- 3tbsp of vegetable oil
- 1 ½tbsp of fermented chilli bean paste
- ½tbsp of black bean sauce
- 3dried red chillies, cut widthways in half
- 1pinch of chilli flakes
- 2tbsp of Shaoxing wine
- 2tbsp of Chinese red vinegar
- 100ml of vegetable stock, (or chicken stock)
- 4tsp sugar
Instructions
Step 1
To begin, remove the tops of the aubergines and cut them in half lengthwaysStep 2
Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colourStep 3
Add the aubergine halves and lightly fry before adding the Shaoxing wine, red vinegar, stock and sugarStep 4
Cook until the sauce has reduced slightly and the aubergine is tender