2 x aubergines, regular i.e. non Asian ones are fine
1.5 x table spoons of Pixian Chilli Bean Paste
3 x table spoons minced ginger
3 x table spoons minced garlic
0.5 x cup of chicken stock
3 x teaspoons of white sugar
2 x teaspoons of light soy sauce
1.5 x teaspoons corn flour mixed with 1 x tablespoon of cold water
3 x teaspoons Chinese black rice vinegar
4 x spring onions
3 x teaspoons of sesame oil
1. Cut the aubergines lengthways in half and then half these lengthways again. Then cut into small slices about 1cm thick
2. Heat up a wok with vegetable oil until good and hot. It needs to be deep enough to fully submerge the aubergines
3. Deep fry for a few minutes in batches. Do not overcrowd the wok or the oil will cool down too much and the end result will be too greasy
4. Remove the aubergines from the oil and drain onto kitchen towel
5. Discard the frying oil or set aside for some other frying use
6. Clean the wok and put in 2 x table spoons of fresh vegetable oil. Heat to a medium heat and add the chilli bean paste and stir fry for 20 seconds
7. Add the ginger and garlic to the bean paste and fry for 10 seconds
8. Add the stock, sugar, soy sauce and mix
9. Add the aubergines back and simmer gently for a few minutes
10. Add the corn flour mixture and cook out for a minute
11. Stir in the vinegar, spring onions and sesame oil
12. Serve
A note about Chilli Bean Paste: there are a few different widely available varieties in London. Mainly, Lee Kum Kee which seems to be everywhere. Fuschia Dunlop advises that for the authentic Sichuan dish, you should use fava bean (broad bean) chili paste. The good stuff comes from the Pixian Chili Bean Factory. I searched for this in London's China town and found it in the small Chinese super market opposite Baozi Inn just off Charing Cross Road. More info from Fuchsia Dunlop.
