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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