Fish flavoured aubergine (Yu xiang qiezi)
Another retro recipe, an oldy but a goodie! This is my most commonly made version of this classic Sichuan dish. It’s is one of those dishes that you can make that doesn’t need to be eaten immediately as can be the case with some Chinese dishes where it can be preferable to go from wok to plate as soon as possible. When I want to make a multi-dish Chinese meal this is always a good one which can be made first and will keep warm for a bit whilst you make the dishes that need to be made right before serving. It’s really flavoursome and has a nice chilli kick, so goes well with more plain food like plain rice, simple greens and also my baked pork and egg dish.
Some people like to batter the aubergine and fry it which admittedly makes this dish even more delicious, but this version is healthier, easier to make at home as there’s no need to deep fat fry and I try to minimise the oil by partially steaming the aubergine.
Serves 4
Time: 30 minutes
Ingredients
2 medium sized aubergines
200g minced pork
Spring onions (3-4)
Chill bean paste (2 tsp)
Minced ginger (peel a fresh knob an inch squared and mince which should be about 1 and a half tbsp, I use a zester)
Minced garlic (2 tbsp)
Sichuan pepper (a sprinkling, these numb the mouth a bit like a stinging nettle!)
Shaoxing wine (1 tsp)
Light soy sauce (2 tbsp)
Sugar (1/2 tbsp)
Chinese black vinegar (1/2 tbsp)
Corn starch (1 tbsp)
Chicken stock (1 cup)
Vegetable oil (2 tbsp)
Instructions
Wash the aubergines then trim the ends and slice them, I like quite big chunks or wedge like slices. If you’re like me and have a rice cooker with a steamer on top, then place the aubergine pieces in the steamer to steam whilst you cook your rice. This will decrease the need to fry the aubergine later so you’ll need less oil. You can let the aubergine steam whilst you carry on preparing the rest of the dish.
Create a paste of corn starch and water, mixing the two in a small bowl and set aside.
In a separate container mix the soy sauce, stock, sugar, vinegar and shaoxing wine, this will be used later as well.
If you’re not steaming the aubergine then place it in a pan with some oil and fry until cooked.
In a wok, heat some oil and fry the minced pork until it’s browned.
Add the spring onions, chilli bean paste, minced ginger, minced garlic and Sichuan pepper and stir.
Add the aubergine pieces and stir. If you’ve steamed the aubergine and they’re not quite cooked, this would be a good time to let them cook through a bit in the pan.
Add the soy mixture made earlier and continue to cook.
Add the corn starch mixture to thicken everything up and let it cook for a couple more minutes.
Dish up and scatter a few chopped spring onions on top.
I’d suggest you have this dish with rice.
