1. Szechuan Hot Chilli Pork
  2. Aubergines in Garlic Sauce

Aubergines are a very popular vegetable, found in markets all over China. This Szechuan version is full of wonderful flavours. The tender-cooked aubergine chips are served with a shiny, dark brown sauce. Menu serves 4-6.


1. Szechuan Hot Chilli Pork ()
    Materials:
    2 eggs
    100 g (4 oz) cornflour
    450 g (1 lb) lean pork, cut into thin slices
    1.2 litres (2 pints) vegetable oil
    2 carrots, scraped and cut into rings
    2 garlic cloves, crushed
    2 chilli, finely chopped
    2 spring onions, finely chopped
    2 tablespoons wine vinegar
    1 tablespoon soy sauce
    1 1/2 teaspoons salt
    4 tablespoons sugar
    1 teaspoon sesame oil


    Preparation time: 8 minutes
    Cooking time: 10 minutes

1. Mix together the eggs and cornflour and toss the meat in this mixture until well coated.

2. Heat the oil in a wok until medium hot, add the meat and cook for 2 minutes. Put in the carrots and continue to cook for another 3 minutes. remove the meat and carrots and drain on papper towels.

3. Pour off the oil, leaving about 1 tablespoon in the bottom of the wok. reheat the wok and put in the garlic, chillis, spring onions, vinegar, soy sauce, salt and sugar. Stir-fry quickly, then return the meat and carrots. sprinkle on the sesame oil and serve.

  
2. Aubergines in Garlic Sauce ()
    Materials:
    600 ml (1 pint) vegetable oil
    450 g (1 lb) aubergines, cut into chips
    2 spring onions,finely chopped
    1 slice root ginger, peeled and finely chopped
    1 garlic clove, crushed
    100 g (4 oz) pork fillet, shredded into matchstick strips
    1 tablespoon soy sauce
    1 tablespoon dry sherry
    2 tablespoons chilli paste
    2 tablespoons cornflour
    1 tablespoon water


    Preparation time: 30 minutes
    Cooking time: 8-10 minutes

1. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds. Deep-fry the aubergine chips for 3-4 minutes then remove and drain on papper towels.

2. Pour off the oil, leaving 1 tablespoon in the bottom of the wok and reheat. Quickly stir-fry the spring onions, ginger and garlic, followed by the pork. Add the soy sauce, sherry and chilli paste and blend well.

3. Add the aubergine chips to the wok and stir together for 1-2 minutes. Blend the cornflour with the water and stir into the wok until the sauce thickens.


<>   Xiaoniu SuChu Hsu (p) 1998    suchu@techart.nia.edu.tw