Aubergine with Chilli Bean Sauce
I like Aubergines because they can take on other flavours during cooking. We call it Yu Xiang Aubergine in China. Yu Xiang literally translated means "fish flavour", but actually means the spices used are usually for cooking fish. It is said that long time ago there was a business family who Iived in SiChuan. They liked fish and choosy about seasoning. They use Sichuan rice wine, vinegar, soy sauce, sauger, chilli, etc to cook fish. One day after the wife cooked fish for her husband, there were some ingredients left. She did not want to waste it, so used it to cook with vegetables. She was worried her husband would not like it, however her husband thought it was delicious. People started to use the same "fish flavouring" ingredients to cook different vegetables and meat from then on. Ingredients Two large aubergines peeled and sliced into half cm pieces One spring onion chopped Two cloves garlic chopped "Fish flavour sauce" (Two teaspoo
