
Szechuan Claypot Aubergine
A vegetarian recipe that stands out from the crowd; friend aubergines, shiitake mushrooms, rice and flavours aplenty combine to bring this tasty bowl of Chinese food to life.
Ingredients
- 2 Chinese aubergines
- 1 clove garlic, finely chopped
- 1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped
- ½ thumb sized piece of ginger, peeled and finely chopped
- 100g pickled pak choi or Sichuan pickled vegetables
- a small handful coriander, finely chopped for garnish
- 400ml vegetable oil (if deep frying the aubergine)
The Marinade
- ½ tablespoon vegetarian oyster sauce
- ½ tablespoon soy sauce
- ¼ teaspoon sugar
- 1 teaspoon sesame oil
The Sauce
- 1 tablespoon chilli bean paste
- ½ tablespoon vegetarian oyster sauce
- 200ml chicken stock
- 1 teaspoon sugar
- 1 teaspoon Chinkiang black rice vinegar
- ½ tablespoon Shaoxing rice wine
Method
Preparation
Cooking
Delicious Szechuan Claypot Aubergine/Eggplant
In today's episode of Wok Wednesday, Jeremy cooks a delicious vegetarian claypot aubergine recipe!- Check it out!
- 2 Chinese aubergines
- 1 clove garlic, finely chopped
- 1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped
- ½ thumb sized piece of ginger, peeled and finely chopped
- 100g pickled pak choi or Sichuan pickled vegetables
- a small handful coriander, finely chopped for garnish
- 400ml vegetable oil (if deep frying the aubergine)
The Marinade
- ½ tablespoon vegetarian oyster sauce
- ½ tablespoon soy sauce
- ¼ teaspoon sugar
- 1 teaspoon sesame oil
The Sauce
- 1 tablespoon chilli bean paste
- ½ tablespoon vegetarian oyster sauce
- 200ml chicken stock
- 1 teaspoon sugar
- 1 teaspoon Chinkiang black rice vinegar
- ½ tablespoon Shaoxing rice wine
Preparation
Cooking
Delicious Szechuan Claypot Aubergine/Eggplant
In today's episode of Wok Wednesday, Jeremy cooks a delicious vegetarian claypot aubergine recipe!- Check it out!