Szechuan Spicy Aubergine with Pork
Yes, finally a new and exciting recipe! I found this great video on youtube that showed in detail how to make this great Szechuan dish. Please have a look at the video http://www.youtube.com/user/yweelims#p/u/19/yfwrXxMKBOU or follow my instructions below.
This is quite easy to make actually. However, you need a lot of ingredients that might be difficult to find if you do not live in a capital city. For the sauce you need the following stuff:
From left: Lee Kum Kee Premium Dark Soy Sauce, Fu Chi Chili Bean Sauce, Hua Tiao Chiew Rice Wine, Chinkiang Vinegar, Pure Sesame Oil, Kimlan Light Soy Sauce, Corn Starch and White Sugar.
Mix about equal amounts of the ingredients and put aside for later use. Chop generous amounts of ginger, garlic and spring onions. For the recipe you also need a lot of Sichuan Skyward-pointing Chili Pepper, I used about 15.
You also need some minced pork, the fatty alternative.
Cut aubergines into equally big pieces and add to your bamboo steamer, they will take about 15 minutes to soften.
When the aubergines are ready, let them rest under the lid and start frying the pork. First, add the ginger, chili and garlic into a very hot pan. Fry for a minute or so. Add the pork and cook until done. Now it is time for the spring onions and the sauce. Let the mixture cook for a couple of minutes and taste to check that you have a good balance between the flavours.
I added some Sichuan oil to the dish just before serving, this made it a bit more hot and fragrant.
Ok, so now it is time to eat. Put the steamed aubergines on you serving platter, mash them gently and pour over the pork. Enjoy bitches!