Szechuan Aubergine with Hakka Rice

Name: Szechuan Aubergine with Hakka Rice
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
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

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Quick Make

Szechuan Aubergine with Hakka Rice Recipe: Veggie

Ingredients
Method

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:

In a bowl, mix together the chilli bean paste, soy sauce, vinegar, rice wine, sugar and vegetable stock.
Heat the oil in a pan and fry the aubergines for seven minutes.
Add the ginger and garlic and cook for a further two minutes.
Add the sauce and cook for another five minutes.
Scatter with spring onions, season and serve spooned over the cooked Tilda Humara Mushroom Hakka Rice.

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