Sichuan-style yuxiang aubergine
Share this veggie Sichuan dish with friends as part of a Chinese banquet with steamed jasmine rice. It used minced soy for a meaty texture
- Serves: 4 persons
- 200g dehydrated minced soy
- 2tbsp rapeseed oil
- 200g (3-4) baby aubergines, trimmed and sliced into quarters lengthways
- 1tsp toasted whole Sichuan pepper
- 2garlic cloves, finely chopped
- 2 ½cm piece ginger, peeled and finely grated
- 1red chilli, deseeded and finely chopped
- 2tbsp dark soy sauce
- 1heaped tbsp chilli bean paste
- 2tbsp shaoxing rice wine or dry sherry
- 2spring onions, trimmed and finely sliced, to garnish
- 200ml vegetable stock , cold
- 2tbsp chinkiang black rice vinegar
- 2tbsp tamari or low-sodium light soy sauce
- 1tbsp toasted sesame oil
- 1tbsp golden syrup or agave syrup
- 1tbsp cornflour
Step 1Tip the minced soy into a bowl, pour over 400ml hot boiling water from the kettle. Fluff up the grains. Set aside for 5 mins.
Step 2Stir all the ingredients for the sauce in a jug. Set aside until needed.
Step 3Heat a wok over a high heat until smoking, then add 1 tbsp rapeseed oil. Add the aubergines and cook, stirring, for 5 mins, until browned. As you cook it, keep adding drops of water, up to about 50ml in total. This will create steam to help soften the aubergine (rather than frying it in lots of oil). Repeat this process about three times until the aubergines have softened.
Step 4Push the aubergine to the far side of the wok (away from you). Add the remaining 1 tbsp rapeseed oil. Add the Sichuan pepper, garlic, ginger and chilli, and stir for a few seconds, then toss into the aubergines. Push this all to one side of the wok, then add the rehydrated minced soy and stir for 30 seconds. Season with the dark soy sauce, chilli bean paste and shaoxing rice wine or dry sherry. Pour over the sauce from the jug and bring to the bubble, cooking for 1-2 mins on high heat until the sauce thickens. Give it a final mix. Turn off the heat. Sprinkle over the spring onions and serve immediately with jasmine rice.