Spicy Sichuan Aubergines

On Sichuan menus this is often listed as ‘fish fragrant aubergines’, not because it tastes of fish, but rather because the combination of seasonings was traditionally used when cooking fish.

By The Good Housekeeping Cookery TeamPublished: 22 January 2020

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These pork mince filled Asian aubergines are incredibly flavoursome and both quick and easy to prepare.

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Yields:

2 serving(s)

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

361

Ingredients

1 1/2 Tbsp.
vegetable oil
2
small aubergines, cut into finger-sized strips
3
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and grated
1
red chilli, sliced
1
-2tsp Sichuan pepper, lightly crushed
200 g
pork mince
3 Tbsp.
Shoaxing wine or medium dry sherry
1 Tbsp.
cornflour
150 ml
chicken stock
1 Tbsp.
oyster sauce
1 Tbsp.
light soy sauce
1 1/2 Tbsp.
rice vinegar
3
spring onions, sliced

Directions

1. Step 1Heat 1tbsp oil in a large wok or deep frying pan over high heat. Add aubergines and fry, stirring occasionally, for 8-10min, until golden brown and tender. Remove to a plate.
2. Step 2Add remaining 1/2tbsp oil to wok/pan. Fry garlic, ginger, chilli and Sichuan pepper for 30sec, stirring. Add pork and stir-fry until opaque. Add Shaoxing wine/sherry, cook for a couple min until reduced.
3. Step 3Add cornflour, stock, oyster and soy sauces and vinegar, stir to combine then return aubergine to wok/pan. Simmer 2-3min until thickened. Stir in spring onions and serve with rice.

Per serving:

Calories: 361
Protein: 24g
Total fat: 19g
Saturates: 5g
Carbs: 14g
Total sugars: 6g
Fibre: 6g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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