Szechuan Aubergine with Hakka Rice
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 2 aubergines
- 100ml vegetable stock
- 3 tsp chilli bean sauce
- 2 tbsp dark soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp xiaoxing rice wine
- 3 tsp sugar
- 3 garlic cloves, crushed
- 1 tbsp grated ginger
- 1/2 tsp Szechuan pepper, ground
- 4 tbsp vegetable oil
- 2 pouches Tilda Mushroom Hakka Rice
- 4-6 spring onions, finely sliced
Method
- 1
In a bowl, mix together the chilli bean paste, soy sauce, vinegar, rice wine, sugar and vegetable stock.
- 2
Heat the oil in a pan and fry the aubergines for seven minutes.
- 3
Add the ginger and garlic and cook for a further two minutes.
- 4
Add the sauce and cook for another five minutes.
- 5
Scatter with spring onions, season and serve spooned over the cooked Tilda Humara Mushroom Hakka Rice.
PER SERVING: 16.4g FAT (Excluding extras)
Szechuan Aubergine with Hakka Rice was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 aubergines
- 100ml vegetable stock
- 3 tsp chilli bean sauce
- 2 tbsp dark soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp xiaoxing rice wine
- 3 tsp sugar
- 3 garlic cloves, crushed
- 1 tbsp grated ginger
- 1/2 tsp Szechuan pepper, ground
- 4 tbsp vegetable oil
- 2 pouches Tilda Mushroom Hakka Rice
- 4-6 spring onions, finely sliced
- 1
In a bowl, mix together the chilli bean paste, soy sauce, vinegar, rice wine, sugar and vegetable stock.
- 2
Heat the oil in a pan and fry the aubergines for seven minutes.
- 3
Add the ginger and garlic and cook for a further two minutes.
- 4
Add the sauce and cook for another five minutes.
- 5
Scatter with spring onions, season and serve spooned over the cooked Tilda Humara Mushroom Hakka Rice.
PER SERVING: 16.4g FAT (Excluding extras)
Szechuan Aubergine with Hakka Rice was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
