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Sichuan aubergine with Hakka rice

22 JANUARY 2014

2 aubergines
100ml chicken stock
3 teaspoons chilli bean sauce
2 tablespoons dark soy
2 tablespoons balsamic vinegar
2 tablespoons of xiaoxing rice wine (sherry)
3 teaspoons sugar
3 cloves crushed garlic
1 tablespoon grated ginger
1/2 teaspoons Sichuan pepper (ground)
4 tablespoons veg oil
Salt and pepper
2 pouches rice
4-6 spring onions finely sliced


• Mix chilli bean paste, soy sauce, vinegar, rice wine, sugar and chicken stock.

• Heat oil and fry aubergines for 7 mins

• Add ginger and garlic and cook for 2 mins

• Add sauce and cook for 5 mins

• Scatter with spring onions, season and serve spooned over the Tilda Humara Mushroom Hakka rice.


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