Yu Xiang Qie Zi — Sichuan Fish-Fragrant Aubergine

⏱ 30 min · Serves 4

Silky, blistered aubergine bathed in the classic 'fish-fragrant' sauce: chilli bean paste, garlic, ginger and spring onion, balanced sweet, sour and savoury. No fish involved — just one of the great flavour combinations of Sichuan cooking, and it's ready in half an hour.

Per serving: 330 kcal · 11.5g protein · 21.0g carbs · 22.0g fat

Ingredients

• 700g aubergine (about 2 medium), cut into 7cm batons
• 1 tsp salt
• 3 tbsp neutral oil (plus more for shallow-frying, optional)
• 2 tbsp Pixian doubanjiang (Sichuan chilli bean paste), finely chopped
• 4 garlic cloves, finely minced
• 1 tbsp fresh ginger, finely minced
• 4 spring onions, white and green parts separated, finely sliced
• 150g minced pork (optional — omit for vegetarian)
• 1 tbsp Shaoxing wine
• 1.5 tbsp Chinkiang black vinegar
• 1.5 tbsp caster sugar
• 1 tbsp light soy sauce
• 120ml chicken or vegetable stock
• 1.5 tsp cornflour mixed with 2 tbsp cold water
• 1 tsp toasted sesame oil
• Steamed jasmine rice, to serve

Method

1. Toss the aubergine batons with the salt and leave in a colander for 10 minutes, then pat thoroughly dry with kitchen paper.
2. Whisk together the vinegar, sugar, soy sauce and stock in a small bowl and set aside.
3. Heat 3 tbsp oil in a wok over high heat. Fry the aubergine in two batches, turning, for 4–5 minutes per batch until golden and collapsing. Remove to a plate.
4. Add a splash more oil to the wok. If using pork, stir-fry over high heat for 2–3 minutes until crisp at the edges, splashing in the Shaoxing wine.
5. Lower the heat to medium. Add the doubanjiang and fry for 45 seconds until the oil turns red and fragrant, then add the garlic, ginger and spring onion whites and stir for 30 seconds.
6. Pour in the sauce mixture and bring to a simmer. Return the aubergine, toss gently and cook 2 minutes so it drinks up the sauce.
7. Stir the cornflour slurry and add in stages until the sauce clings glossily. Turn off the heat, stir through the sesame oil and most of the spring onion greens.
8. Scatter with the remaining greens and serve hot with steamed rice.