Sichuanese aubergine by Andrew Wong
Chef Andrew Wong shares the recipe for his hit sweet, sour and spicy Sichuanese aubergine dish from his eponymous restaurant A. Wong in London
- Servings: 1
Source: Fine Dining Lovers
Ingredients
- Aubergine: 300g baby aubergines
- Vegetable oil: 3 tbsp
- Chilli bean paste: 1 1/2 tbsp of fermented chilli bean paste
- Black bean sauce: 1/2 tbsp
- Dried red chillis: 3–4. cut widthways into 2 lengths
- Chilli flakes: a pinch
- Rice wine: 2 tbsp of Shaoxing rice wine
- Chinese red vinegar: 2 tbsp
- Vegetable stock: 100ml vegetable or chicken stock
- Caster sugar: 4 tsp