Deep and Tasty Sichuan Mapo Au

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Aubergine (medium)		1
Cornstarch		as required
Minced pork		100g
Garlic		1 clove
Ginger		1 thumb
Leek		10cm
Sweet miso (Tianmenjiang)		1.5 tbsp
Chinese chilli bean sauce		1.5 tbsp
Sake		1 tbsp
Light soy sauce		1.5 tbsp
Sugar		2 tsp
Pepper		a little
Chicken stock		150ml
Potato starch or cornflour in a bit of water		as required
Vinegar		1 tbsp

Method

Cook

15min

Peel the aubergines in stripes.

Chop into quarters then into bitesize pieces and dredge with cornstarch.

Deep fry in 160-180C hot oil for 60-90 seconds. This will make the outside crispy but the inside still soft.

Drain the aubergine and put aside. Put some oil in a frying pan and fry the minced pork on medium heat. When the pork is browned and the oil is clear, then add the seasonings.

Add the Tianmenjiang and chilli bean sauce and fry to combine. This is very important.

Add the sake, soy sauce,sugar and pepper and fry.

Add the chicken stock and bring to the boil. Add the finely chopped leek and mix well. Add the potato starch to thicken.

Add the fried aubergines from Step 3 and mix well. Turn off the heat and drizzle over the vinegar. Mix and serve!

Tips & Note

●A famous Chinese chef always says that a Mapo recipe is a masterclass in frying - you need to really fry the minced pork with the miso well. If you add the miso after the stock, neither the pork of the vegetables will get any flavour, so its essential to do it the right way round.

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