Shredded Aubergine

Name: Shredded Aubergine
Cuisine: China
Ingredients: 450 g/1 lb aubergines/eggplants or Asian brinjals; 450 g/1 lb aubergines/eggplants or Asian brinjals; 450 g/1 lb aubergines/eggplants or Asian brinjals; vegetable oil, for deep-frying; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 25 g/1 oz fresh root ginger, finely grated; 2 garlic cloves, crushed; 2 spring onions/scallions, chopped; 2 spring onions/scallions, chopped; 30 ml/2 tbsp light soy sauce; 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp Shaoxing wine or dry sherry; 5 ml/1 tsp hot chilli paste or sauce; 5 ml/1 tsp hot chilli paste or sauce; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 30 ml/2 tbsp water

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This dish of fried aubergine strips is traditionally served alongside fish. It is one of the most mouthwatering of western regional dishes, and is believed to have been a favourite of Empress Dowager Cixi whenever she travelled west to Zhongqing. She was frightened of being poisoned, so she would bring her own aubergines from the palace gardens. The reason for this paranoia was that she was not averse to poisoning anyone who crossed her!

Ingredients

Asia
China
Side dish
Vegan

Ingredients

Method