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Evening Times - - NEWS - SICHUAN-STYLE FISH-FRA­GRANT AUBERGINES STIR-FRY DISH THREE-CUP CHICKEN

In­gre­di­ents: (Serves 2) 1tbsp rape­seed oil, plus 1tsp 300g pur­ple aubergine, sliced into 1cm x 3cm strips 1 red chilli, de­seeded and finely sliced 1tbsp Shaohs­ing rice wine or dry sherry For the sauce: 1tsp smooth peanut butter 1tbsp chilli bean paste 1tsp sesame paste, such as tahini 2tbsp low-sodium light soy sauce 1tbsp Chinkiang black rice vine­gar or bal­samic vine­gar 1tbsp corn­flour 50ml cold wa­ter For the gar­nish and to serve: 1 spring onion, finely sliced 1tsp toasted sesame seeds Wheat flour noo­dles or steamed jas­mine rice Method: 1. Whisk to­gether all the in­gre­di­ents for the sauce in a jug, then set aside. 2. Heat a wok over a high heat un­til smok­ing and add one ta­ble­spoon of rape­seed oil. Add the aubergine strips and stir-fry for four to five min­utes while ad­ding small drops of wa­ter to soften the aubergine – about 100ml in to­tal. As the wa­ter evap­o­rates, keep ad­ding more. 3. Once soft­ened, push the aubergines to one side of the wok and add the se­cond tea­spoon of rape­seed oil. Fry the sliced chilli for a few sec­onds, then sea­son with the Shaohs­ing rice wine or dry sherry. 4. Give the sauce a stir, then add to the wok and cook gen­tly, stir­ring and toss­ing all the in­gre­di­ents to­gether un­til the sauce is heated through and has coated the aubergines - about two min­utes. 5. Gar­nish with the spring onion and toasted sesame seeds and serve im­me­di­ately with your choice of noo­dles or rice. In­gre­di­ents: (Serves 2) 1tbsp rape­seed oil 2 gar­lic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, de­seeded and finely chopped 200g raw tiger prawns, shelled and de­veined 1tbsp Shaohs­ing rice wine or dry sherry 1 x 225g can of wa­ter chest­nuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an an­gle into 1cm slices, to gar­nish Method: 1. Heat a wok over a high heat un­til smok­ing and add the rape­seed oil. Add the gar­lic, ginger and chilli and stir-fry for a few sec­onds to re­lease their aroma. 2. Add the tiger prawns and leave to sear and brown for a few sec­onds, then flip them over and cook for one minute. Sea­son with the Shaohs­ing rice wine or dry sherry. 3. Add the wa­ter chest­nuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few sec­onds to mix the sauces well. 4. Gar­nish with the spring onions and serve im­me­di­ately. In­gre­di­ents: (Serves 2) 250g bone­less chicken thighs, sliced into 1cm x 2.5cm cubes Pinch of sea salt flakes Pinch of ground white pep­per 1tbsp corn­flour 1tbsp rape­seed oil Large knob of fresh root ginger, peeled and cut into large slices 2 gar­lic cloves, crushed but left whole 1 red chilli, sliced into rings 1tbsp Shaohs­ing rice wine or dry sherry 50ml low-sodium light soy sauce 50ml toasted sesame oil 1tsp caster sugar 5g Tai­wanese nine-pagoda leaf basil or Thai sweet basil Method: 1. Place the chicken in a bowl, add the salt and ground white pep­per and then dust with the corn­flour. Mix well to coat then set aside. 2. Heat a wok over a high heat un­til smok­ing and add the rape­seed oil. Add the ginger slices and fry un­til crispy and golden, then add the gar­lic and red chilli and toss for a few sec­onds to re­lease their flavour. 3. Add the chicken pieces and leave for 10 sec­onds to sear and colour, then flip them over. Sea­son with Shaohs­ing rice wine or dry sherry and stir-fry for two to three min­utes on a high heat un­til the chicken is al­most cooked. 4. Add the light soy sauce, the toasted sesame oil and sugar and cook for five min­utes un­til the liq­uid has al­most evap­o­rated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve im­me­di­ately.

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