Szechuan Aubergine Recipe | olivemagazine
Our veggie aubergine stir-fry is a version of yu xiang qie zi or fish flavoured aubergine, so called because the flavours are usually used with fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- oil
- 2 aubergines cut into batons
- 100g (optional) minced pork
- 2 cloves garlic crushed
- (we used Ma Po sauce) Szechuan chilli bean paste
- grated to make 1 tsp ginger
- 1 tbsp golden caster sugar
- 100ml vegetable stock
- 2 tsp cornflour
- 4 tbsp Chinese black vinegar
- 2 spring onions sliced
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