Spicy Chinese Aubergine (yu xiang qie zi)
- 2 aubergines, cut into long strips
- 2 tablespoons mild olive oil, divided
- 8 cloves garlic, finely minced
- 2 fresh red chillies, finely diced
- 2 tablespoons ginger, finely minced
- 2 stalks of spring onion, chopped
- 2 tablespoons tamari
- 2 tablespoons black rice vinegar
- 2 tablespoons Shaoxing wine (optional)
- 1 teaspoon unrefined sugar
- ½ cup fresh filtered water
- 1 spring onion (green part), finely chopped
- Pinch of ground red Sichuan pepper (optional)
1.Slice aubergine into long strips about the size of chunky potato wedges.
2.In a large wok or pan, heat 1 tablespoon of oil and shallow fry the slices of aubergine
turning over to ensure both sides are cooked. After a few minutes, the flesh will go soft. (You can add some water here to steam fry).
3.Push aubergine aside in the wok. Turn heat down, and add 1 tablespoon of oil to fry the garlic, red chilli, ginger and spring onion. Stir these aromatics until they become fragrant.
4.Stir aubergine strips into the aromatic spice mix and stir fry for a few minutes.
5.Place all sauce ingredients into a mixing jug.
6.Stir in the sauce, simmer on low heat for 10 minutes until aubergines are melt-in-your-mouth soft.
7.Garnish with green part of spring onion and a pinch of ground red Sichuan pepper.