Gary Rhodes
from
Rhodes Across China
Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine
Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine
Aubergine with chilli sauce
Method
2. Heat the oil in a large pan or wok and deep-fry the aubergine until soft and golden. Remove with a slotted spoon and drain on absorbent paper. Leave on one side.
3. Drain and discard all but 1 tablespoon of oil from the pan. Add the chilli paste, ginger, garlic and 1 tablespoon of the chopped spring onion - stir-fry for 30 seconds.
4. Pour in the wine and stock, bring to the boil and reduce for 2-3 minutes. Return the aubergine to the sauce.
5. Season with soy sauce, vinegar, sugar, salt and chicken bouillon powder - cook for a couple of minutes. Taste for sweetness - you might like to add an extra spoonful of sugar. The sauce should be sweet and tangy.
6. Dissolve the cornflour in 2 tablespoons of water and add to the sauce. Stir until thickened over a moderate heat. Season with chilli oil.
7. Serve garnished with remaining chopped spring onion.
Cook's notes: make pickled red chilli paste by soaking whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.
Image: jeancazals.net
Prep:
15 min
Cook: 20 min
Cook: 20 min
Ingredients
800g auberginevegetable oil, for deep-frying
2 tsp pickled red chilli paste, (see cook’s note)
1 tsp grated Ginger
1 tsp crushed Garlic
2 Spring onions, chopped
1 tbsp Shaoxing rice wine
200ml chicken or pork stock
1 tsp Soy sauce
1 tbsp vinegar
5 tsp Sugar, or to taste
½ tsp Salt
½ tsp chicken bouillon powder
3 tsp cornflour
½ tsp chilli oil, or to taste
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