‘FISH-FLAVOURED’ (YU-HSIANG) AUBERGINE

Serves 4.

Preparation & cooking time: 20–25 mins.

Yu-Hsiang, which literally means ‘fish fragrance’, is a Sichuan cookery term indicating that the dish is cooked with seasonings originally used for a fish recipe.

450g (1lb) aubergines

600ml (1 pint) oil

85–115g (3–4oz) lean pork, thinly shredded

½ teaspoon chopped garlic

½ teaspoon finely chopped fresh ginger root

1 teaspoon finely chopped white section of spring onions

3–4 small dried red chillies, soaked and cut into small bits

1 teaspoon soft brown sugar

1 tablespoon light soy sauce

2 teaspoons chilli bean sauce

1 tablespoon Chinese rice wine

1 tablespoon rice vinegar

2 teaspoons thin cornflour paste

pinch of MSG (optional)

2 teaspoons finely chopped green spring onions

a few drops of sesame oil

Cut the aubergines into short strips the size of potato chips (the skin can either be peeled or be left on as you prefer). Deep-fry them in hot oil for 3–4 minutes or until limp. Remove and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok, stir-fry the pork shreds with the garlic, ginger, spring onion whites and chillies for about1 minute, now add the sugar, soy sauce, chilli bean sauce, wine and vinegar followed by the aubergines, blend well and braise for another minute. Finally thicken the sauce with the cornflour paste, add the MSG (if using), green spring onions and sesame oil. Serve hot.

hancheng

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