Yu Xiang Aubergines (Sichuan Aubergines Stir Fry)
A delicious and authentic sichuan and regional recipe for Yu Xiang Aubergines (Sichuan Aubergines Stir Fry), prepared with traditional seasonings and techniques.
Ingredients
- • 2 Chinese aubergines (cut to bite-sized pieces (or regular aubergines) (*Footnote 1))
- • 1 teaspoon salt
- • 2 teaspoons cornflour ((to coat the aubergines))
- • 2 tablespoons Chinkiang vinegar
- • 1 1/2 tablespoons light soy sauce ((or soy sauce))
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 2 tablespoons sugar
- • 1/4 cup chicken stock ((or vegetable stock))
- • 2 teaspoons cornflour
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 4 oz minced pork ((or chicken) (*Footnote 2) (Optional))
- • 2 spring onions (sliced)
- • 2 cloves garlic (minced)
- • 1 tablespoon ginger (minced)
- • 8 to 10 dried Chinese chilli peppers
- • 2 teaspoons doubanjiang
- • 1/4 teaspoon ground Sichuan peppercorn ((Optional))
Preparation Steps
Place aubergines in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a plate on top so the aubergines pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
Add all the sauce ingredients into a bowl. Stir to mix well.
Sprinkle aubergines with cornflour and mix by hand, until aubergines is evenly coated.
Add 2 tablespoons of the oil to a large frying pan and heat over medium-high heat until hot. Spread aubergines across the bottom of the frying pan without overlapping. Cook the aubergines, stirring occasionally, until the edge of the aubergines is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the frying pan gets too hot and starts to smoke, turn to medium heat.
Add the remaining 1 tablespoon of oil and the minced meat. Cook and chop the pork into smaller pieces, until fully cooked.
Add spring onions, garlic, ginger and chilli pepper. Stir a few times to release fragrance.
Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
Stir the sauce again to completely dissolve the cornflour, then pour into the pan. Stir until the sauce thickens. Return the aubergines to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.