Ching's Chinese Food in Minutes by Ching-He Huang

Author:Ching-He Huang
Language: eng
Format: epub
Tags: Non Fiction
Publisher: HarperCollins Publishers

Ching’s Tip

You can use fresh corn or tinned, it’s up to you.

READY TO EAT IN 22MINUTES

Prep time: 10 minutes, cook in: 12 minutes

Spicy Sichuan aubergine

This spicy dish, also known as Yu Shiang Cie Tze, is bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar. This is definitely a winter favourite.

SERVES 2-4TO SHARE

groundnut oil for deep-frying

1 large aubergine, sliced lengthways into 2cm/3/4inch wide x 4cm/11/2inch long, chunky batons

2 garlic cloves, finely chopped

2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped

1 medium red chilli, with seeds, sliced into rings

2 tablespoons chilli bean paste

200ml/7fl oz hot vegetable stock

1 tablespoon light soy sauce

1 tablespoon Chinkiang black rice vinegar or balsamic vinegar

2 pinches of brown sugar

1 tablespoon cornflour blended with 2 tablespoons cold water

1 spring onion, finely chopped

egg-fried rice to serve (see page 155)

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