Spicy Sichuan Aubergine Pork

When food shopping this week, i picked up vegetables that i dont normally have, because Mr C would and will not have.  Aubergine is one of them, and like a rebel child i was pretty excited eating it tonight.

Spicy Sichuan aubergine pork aka Yu-heng ker tsi, is a very popular dish and if you go to a chinese restaurant it is often served in a claypot.  Yu-heng mean fish fragant, but it really does not have any fish in it, i still wonder why, a question i need to ask my dad one day.   Because it is spicy, this dish is perfect in the winter... but one a grey and wet day......typical british summer, i needed some spice to perk me up. 

Recipe taken from Chinese Food Made Easy by Ching-He Huang.

I showed my dad of this blog and showed him this, and he did said although it is okay without the salty fish, but without the salty fish its not really fish fragrant - so he told me next time just add like 1-2 tspn of salty fish and let it stew abit to get that fishiness.  Thanks dad for the tip (he was in a really good mood. )

Ingredients

3 Tbspn Groundnut Oil
1 Aubergine/Eggplant, halved lengthways and then cut in cubes
2 clove of Garlic, finely chopped
1 medium red chilli, deseeded, and finely chopped
1 Tbspn freshly grated root ginger
200grm Minced Pork
1Tbspn Shaosing rice wine/dry sherry
2Tbspn Chilli Bean Sauce
200ml hot chicken stock
1Tbspn Rice Vinegar/cider vinegar
1tspn Sesame Oil
2 large spring onions, chopped
1Tbspn of cornflour blended with 2Tbspn cold water

Method:

1) Heat a wok over a high heat and add 2 tablespoons of groundnut oil. Add the aubergine and a few splashes of water to create some steam and fry until the aubergine is softend and golden on the outside. Transfer to a plate and put to one side.
2)Wipe the wok, reheat, and add 1 tablespoon of groundnut oil. Stir-fry the garlic, chilli and ginger for a few seconds, then add the minced pork. Stir-fry 1 minute, then add the rice wine or sherry. Cook until the meat is browned then add the vinegar, chilli bean sauce and stock. Return the aubergines to the wok.
3)Season with the vinegar and sesame oil and bring to boil. Stir-fry in the spring onions. Add the blended cornflour and stir to thicken. Serve immediately.


Note:
I personally cant eat too spicy food, so when i cook spicy food i lower a notch so i can handle it, which this time i add 2 pinches of brown sugar.
I also cook what i have, so this time i didnt have fresh red chilli, so sprinkle a little chilli flakes

Happy Cooking!