Sichuan haggis and aubergine stir fry recipe
To make the rice, rinse the rice thoroughly under cold water until the water runs clear.Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off.Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat.Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying.Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant.Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic.Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour.Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. To make the rice, rinse the rice thoroughly under cold water until the water runs clear. To make the rice, rinse the rice thoroughly under cold water until the water runs clear. Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off. Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat. Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying. Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour. Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry.