Welcome to the China series! Where I will detail my absolute favourite Oriental recipes from the ‘middle country’ (Zhong Guo) – and you might even learn some Mandarin along the way… Enjoy!
Yuxiang Qiezi [鱼香茄子]
- 2 aubergines [茄子 qiézi
- Fresh ginger, peeled [姜 jiāng]
- 100ml vegetable oil [植物油 zhí wù yóu］
- 2-3 cloves garlic, finely chopped [蒜 suàn］
- 1-2 tablespoons chilli sauce or chilli oil ［辣椒酱 làjiāojiàng］
- 1 tablespoon mature vinegar ［老陈醋 lǎochéncù］
- 2 teaspoons sugar [糖 táng]
- 1 teaspoon dark soy sauce [老抽 lǎochōu］
- 1/2 cup chopped green onions ［青葱 qīngcōng］
- Chop the aubergine into strips.
- Slice the ginger into tiny pieces.
- Heat oil in a large saucepan over high heat. When hot, carefully drop in the aubergine. Fry for about 3 minutes and remove from the oil.
- Preheat a wok over medium-high heat. Add ginger and cook for about 30 seconds. Add garlic and chilli oil for another 30 seconds. Add the vinegar and the sugar and stir well. Add the dark soy sauce and stir well . Add half of the green onion and stir.
- Add the aubergine to the wok and coat well in the sauce to ensure it’s re-heated.
- Place on a serving plate and top with the remaining green onion.
And that’s it! Enjoy and share with me on Instagram and WordPress.
Warming wishes
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