Thursday 17 January 2013

Szechuan Fried Aubergine Recipe

Continuing with today's aim of leaving this blog's visitors with a complete set of recipes for a Chinese meal by the end of the day, here's a recipe for a spicy vegetarian dish from Szechuan in China.

This is a classic dish of fried aubergines (eggplants) that can be served as a main vegetarian meal in its own right, or which can also be served as a vegetarian or vegetable accompaniment to a main meal.

I readily admit that I really like Szechuan dishes, though this is not nearly as spicy as most (but I do include tips for spicing it up further if you like at the end of the recipe.

Szechuan Fried Aubergine Recipe

Serves :4


groundnut oil for frying
4 aubergines (eggplants), halved lengthways and cut diagonally into 5cm (2 in) pieces
1 tbsp chilli bean sauce
2 tsp fresh ginger, finely chopped
2 tsp garlic, finely chopped
3 tbsp chicken stock
1 tsp sugar
1 tsp light soy sauce
3 spring onions, finely chopped


Heat your wok and when hot add the oil. When the oil is almost smoking add the aubergine pieces and stir-fry for 3 minutes, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper then set aside to keep warm.

Clean the wok, return to the heat and add 2 tbs oil. Stir in the chilli sauce and stir-fry rapidly then add the ginger and garlic and stir-fry for about 1 minute or until fragrant.

Add the stock, sugar and soy sauce. Stir to combine then toss in the aubergine pieces, bring to a simmer and cook for 2 minutes.

Finally, add the spring onions, stir to combine then turn into a warmed bowl and serve.

Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:

Soups and Starters

Main Dishes
Xinjiang Lamb Casserole

Fish and Seafood Dishes:
Szechuan Fried Aubergine (Vegetarian)

Noodle Dishes:
Seafood Chow Mein (Seafood)



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