In Sichuan cooking, there are over twenty-three different flavours that can be created. ‘Yu-shiang’ or ‘fish fragrant’ is just one of these, but this dish does not actually taste ‘fishy’. It is a way of describing the almost bouillon-like taste that is derived from using a good stock.
Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar. I love cooking this dish time and time again.... Read more.
Heat a wok over a high heat and add 4 tablespoons groundnut oil. Fry the aubergine slices with a splash of water until softened and golden on the outside. Transfer to a plate and put to one side.
Wipe out the wok, reheat and add 2 tablespoons groundnut oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir-fry for 1 minute, then add the rice wine or sherry. Cook until browned, then add the chilli bean sauce and stock. Return the aubergines to the wok. Add the pak choy.
Season with the vinegar and sesame oil and bring to the boil. Stir in the spring onion. Add the blended cornflour and stir to thicken. Serve immediately.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago