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 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.
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1. Szechuan Hot Chilli Pork
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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 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
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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 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.
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