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Recipe: Sichuanese aubergines

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Andrew Wong, owner of London’s A. Wong restaurant, shares his delicious recipe for Sichuanese aubergines.

When we opened the restaurant in 2012, never in a million years would I imagine that this would be our most popular dish. Especially as it’s suitable for vegetarians. We must have sold several thousand portions of it and I’m sure it has something to do with the fact that it’s a dish without pretence. It is sweet, sour and spicy in equal parts, without an ounce of subtlety.

Sichuanese aubergines

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

300g (about 2 cups) baby aubergines

3 tbsps vegetable oil

1½ tbsp fermented chilli bean paste

½ tbsp ready-made black bean sauce

3-4 dried red chillies, cut widthways into 2 lengths

Pinch of chilli flakes

2 tbsp Shaoxing rice wine

2 tbsp Chinese red vinegar

100ml (½ cup) vegetable or chicken stock

4 tsp sugar

1

Remove the tops from the baby aubergines and cut them in half lengthways.

2

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour.

3

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

4

Cook until reduced slightly before serving.

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

300g (about 2 cups) baby aubergines

3 tbsps vegetable oil

1½ tbsp fermented chilli bean paste

½ tbsp ready-made black bean sauce

3-4 dried red chillies, cut widthways into 2 lengths

Pinch of chilli flakes

2 tbsp Shaoxing rice wine

2 tbsp Chinese red vinegar

100ml (½ cup) vegetable or chicken stock

4 tsp sugar

1

Remove the tops from the baby aubergines and cut them in half lengthways.

2

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour.

3

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

4

Cook until reduced slightly before serving.

SHOW MORE
SHOW LESS

Andrew Wong, owner of London’s A. Wong restaurant, shares his delicious recipe for Sichuanese aubergines.

When we opened the restaurant in 2012, never in a million years would I imagine that this would be our most popular dish. Especially as it’s suitable for vegetarians. We must have sold several thousand portions of it and I’m sure it has something to do with the fact that it’s a dish without pretence. It is sweet, sour and spicy in equal parts, without an ounce of subtlety.

Sichuanese aubergines

1

Remove the tops from the baby aubergines and cut them in half lengthways.

2

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour.

3

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

4

Cook until reduced slightly before serving.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

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