Sichuan Aubergine

Name: Sichuan Aubergine
Yield: Serves 8 with 4 Other Dishes
Cuisine: China
Ingredients: 10 ml (2 tsp) finely chopped garlic; 15 ml (1 tbsp) sesame oil; 4 aubergines, about 900 g (2 lb), rinsed; about 30 ml (2 tbsp) clear chicken stock or water; 4 spring onions, trimmed and cut into small rounds; salt; 15 g (½ oz) cloud ears (optional), reconstituted; 22.5 ml (1½ tbsp) Chinese rice vinegar or 15 ml (1 tbsp) white wine vinegar; vegetable oil for deep-frying; 22.5 ml (1½ tbsp) Shaoxing wine or medium dry sherry; 6–10 medium dried red chillies, deseeded and roughly chopped; 7.5 ml (½ tsp) finely chopped ginger; 30 ml (2 tbsp) thin or light soy sauce; 7.5 ml (1½ tsp) sugar

Preparation info

Serves
8
with 4 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Aubergines, or eggplants, can be round or cylindrical and come in different colours – white, green and purple – but perhaps the most common ones we find in markets are elongated, egg-shaped and dark magenta-purple. The Sichuanese fish-fragrance sauce, with its spicy overtone tempered by the ever so slight sweet-and-sour suggestion, makes this one of the most sensuous dishes in any cuisine. If you add the optional cloud ears, which the Sichuanese certainly do, you will experience a contrasti

Ingredients

Asia
China
Sichuan
Side dish
Vegan

Ingredients

Method