Wednesday, 27 April 2011

Yu shiang cie tze aka spicy sichuan aubergine

Spicy subergine with pot sticker dumplings

 Work, work, work; all about the work. I'm a busy bee and when I get home from I am completely ravenous. So hungry I could eat a horse puts it mildly.  For mid week meals this makes me very happy. It is really quick and whilst I am loathed to use clichés is it packed full off flavour. Creamy aubergine, heat, salty notes and freshness.

I first had this dish at a restaurant called 'Chop Chop'. It is a great little place; always busy with a 100% focus on the food to the neglect of everything else eg the decor. These aubergines were amazing, the highlight to a feast consisting of about 15 dishes. I've tinkered with the different ingredients and I think this recipe is ready to get aired. We normally have it with a little rice or with some pot sticker dumplings. I’m getting hungry just thinking about it...

Almost there...

Sichuan Aubergine - serves 2-4

vegetable oil for shallow frying
2 firm aubergines cut into long batons
a packet of spring onions, halved then cut lengthwise
1 red chili, finely chopped, seeds and all if you like it hot, hot, hot
2-3cm piece of ginger, peeled and finely chopped
2-3 fat cloves of garlic, finely chopped
2dsp light soya sauce
2dsp shaohsing rice wine
1dsp light brown sugar
small handful of chopped coriander

Heat a wok on a high heat with plenty of oil and add the aubergines.
They will absorb lots of oil so you may need to add more oil. Oh the guilt!
After about 8-10 minutes they should have gone soft all the way through and brown and crispy around the edges.
Turn down the heat to medium and add the garlic, ginger, chili and spring onions.
Cook for a 3-5 more minutes, until the spring onions have softened.
Mix the soya, shaohsing and sugar together and add to the wok.
Just before serving throw in the coriander and let it cook though for 30 seconds or so to reduce the harshness.
Add more soya as required to taste.



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  2. It's interesting how the way you cut a vegetable can make all the difference. Somehow the battons here are calling to me while eggplant cut in rounds does not! But this dish looks fantastic!

  3. I cant claim genius status I'm afraid. It was served to me like this! It does actually make a difference as all the long edges get all lovely and crispy. Thanks for your comment katie, always makes me so excited hehe

  4. This looks delicious. I always add some Szechuan peppercorns for a little of that authentic, prickly-piney heat.