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 teaspoons corn flour, two tablespoons Chinese black rice vinegar, one tablespoon dark soy sauce, one tablespoon light soy sauce, two tablespoons chilli bean sauce, one tablespoon shaoxing wine, two tablespoons water mixed together)

Peanut oil

Small sprig of finely chopped coriander for garnish

Method

First of all need to fry the Aubergine. In restaurants the chef will deep fry it, however I think it is too oily and not healthy, so I just add a little oil that can cover the bottom of a nonstick flat pan. On a medium heat, place the aubergines into pan and fry both sides until it goes soft and golden colour, (fry in small batches to make sure they all get cooked evenly and do not stew). You alway can add more oil into the pan if you think too dry as the aubergines soak up oil very quickly.  Put all the fried aubergine onto a plate for later. 

Add one tablespoon oil into pan, add spring onion and garlic fry 10 seconds. Then add chilli bean sauce quickly stir frying for 15 seconds, add all aubergine into the pan stir fry 20 seconds. Add the fish flavour sauce into the pan and turn to high heat, stir fry until the sauce go thick, serve onto a plate. Sprinkle the coriander on the top.