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Ingredients

• 800 g aubergines
• vegetable oil, for deep-frying
• 2 tsp pickled red chilli paste, (see cooks note)
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 2 spring onions, chopped
• 1 tbsp shaoxing rice wine or dry sherry
• 200 ml vegetable or chicken stock
• 1 tsp soy sauce
• 1 tbsp vinegar
• 5 tsp sugar, or to taste
• tsp salt
• 1 tsp chicken bouillon powder, optional
• 3 tsp cornflour
• tsp chilli oil, or to taste

Description

Gary Rhodes' Vegetarian Dish Uses Flavours Traditionally Used When Cooking Fish Which Is Why It's Often Known As Fish-flavoured Aubergine

UK TV