Aubergine with chilli sauce

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

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