Sichuan aubergine with Hakka rice
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
Method
• 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.
