Julie Lin serve up a tasty Sichuan haggis and aubergine stir fry on Saturday Kitchen.<\/p>\n
For the rice: 40g jasmine rice.<\/p>\n
The ingredients for the stir fry are: 3 long purple aubergines, cut into bite-sized chunks, 2\u20133 tbsp vegetable oil, 1\u20132 tsp Sichuan peppercorns, crushed, 2 dried red chilli, or to taste, left whole, 4 garlic cloves, crushed, 2.5cm piece fresh root ginger, peeled and very finely chopped, 1 banana shallot, peeled and thinly sliced, 3 spring onions, white and green parts separated, white parts cut into 3\u20134 cm pieces and green, parts finely chopped, to garnish, 2 tbsp fermented chilli bean paste (doubanjiang), 300g vegetarian or traditional haggis, cooked and crumbled, pinch salt, 1 tbsp sesame seeds, toasted, to garnish and 2 tbsp fresh coriander leaves, to garnish.<\/p>\n
For the sauce: 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil and 1 tsp chilli oil (optional for extra heat).<\/p>\n
To serve: 50g salted peanuts, crushed and 2 tbsp chilli oil.<\/p>\n