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Sichuanese Aubergine by Andrew Wong

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
25MIN
Cuisine

Ingredients

Aubergine: 300g baby aubergines

Vegetable oil: 3 tbsp

Chilli bean paste: 1 1/2 tbsp of fermented chilli bean paste

Black bean sauce: 1/2 tbsp (ready-made sauce)

Dried red chillis: 3–4, cut widthways into 2 lengths

Chilli flakes: A pinch

Rice wine: 2 tbsp of Shaoxing rice wine

Chinese red vinegar: 2 tbsp

Vegetable stock: 100ml vegetable or chicken stock

Caster sugar: 4 tsp

Michelin-starred chef Andrew Wong shares the recipe for his hit sweet, sour and spicy Sichuanese aubergine dish from his eponymous restaurant A.Wong in London.

Discover Chef Andrew Wong's Sichuanese aubergine: it has been the most popular dish at A.Wong since it first opened in 2012. "We must have sold several thousand portions of it and I am sure it has something to do with the fact that it is a dish without pretense”, he says.

Below he shares his recipe for the hit sweet, sour and spicy dish where the fermented chilli bean paste creates an umami-rich taste which he says can almost be described as “meaty” because of its unique velvety texture. “The heat of the chilli bean paste is beautifully intense and the vibrant, glowing red colour makes it very appealing for a romantic date,” he adds.

Find out how to make Wong's sell-out dish with the simple recipe below.
 

Method

01.

Remove the tops from the baby aubergines and cut them in half lengthways.

 

02.

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes.

03.

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

 

04.

Cook until reduced slightly before serving.

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