Sichuan-style yusiang aubergine recipe | Good Food
Share this veggie Sichuan dish with friends as part of a Chinese banquet with steamed jasmine rice. It used minced soy for a meaty texture
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Ingredients
- 200g dehydrated minced soy
- 2 tbsp rapeseed oil
- 200g (3-4) baby aubergines trimmed and sliced into quarters lengthways
- 1 tsp toasted whole Sichuan pepper
- 2 garlic cloves finely chopped
- 2.5cm piece ginger peeled and finely grated
- 1 red chilli deseeded and finely chopped
- 2 tbsp dark soy sauce
- 1 heaped tbsp chilli bean paste
- 2 tbsp shaoxing rice wine or dry sherry
- 2 spring onions trimmed and finely sliced, to garnish
- 200ml vegetable stock cold
- 2 tbsp chinkiang black rice vinegar
- 2 tbsp tamari or low-sodium light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp golden syrup or agave syrup
- 1 tbsp cornflour
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