Sichuan Yuxiang Aubergine with Spicy Garlic Sauce
Explore the warming flavours of Sichuan-style Yuxiang Aubergine, a beloved dish featuring aubergine in a savory, spicy sauce.
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 singkeefoods.co.uk.
Ingredients
- Aubergine: 400g Chinese aubergine
- Salt: 1 teaspoon
- Cornstarch: 2 teaspoons
- Peanut oil: 3 tablespoons
- Green onions: 2, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced
- Dried Chinese chili peppers: 8 to 10 (more or less to taste)
- Doubanjiang (chili bean paste): 2 teaspoons
- Ground Sichuan peppercorn (optional): 1/4 teaspoon
- Chinkiang vinegar: 2 tablespoons
- Light soy sauce: 1.5 tablespoons
- Shaoxing wine (or dry sherry): 1 tablespoon
- Sugar: 2 tablespoons
- 1/4 cup chicken stock (or vegetable stock)
- Cornstarch slurry: 2 teaspoons cornstarch combined with some water
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