Wednesday, June 18, 2014

Cooking Lab - Sichuan Fried Eggplant w XO Sauce

On a chilly winter night, a nice spicy eggplant stew is the perfect solution to warm you up. 

This dish has proven to be irresistible, even to people who claim to not like eggplant. It is hearty, moreish flavourful and a good winter comfort food. 

(c) GMV - Got My Vote!

It is mouth-watering delicious. Drool.... 


- 300g long eggplant 
- 200g long beans 
- 2 cups vegetable stock 
- 1 bunch green scallion 
- 100g fresh coriander 
- 2 small red chili 
- 2 tablespoon XO sauce 
- 2 tablespoon dark soy sauce 
- 1/2 teaspoon sugar 
- 2 cups canola oil for frying 

1. Slice eggplants in equal large chunks.

2. Heat oil in a skillet and deep fried the eggplants until tender and golden.

3.Blot off the excessive oil on paper towel.

4. Continue with the rest of the eggplant.

5. Set aside and leave to cool.

6. Cut the long beans into equal length as the eggplant.

7. Add some oil and salt to the fry pan.

8. Quickly stir in the beans.

9. Add in the vegetable stock and braised the beans until soft and tender.

10. Lightly season with soy sauce and XO sauce.

11. Add in the fried eggplant.

12.Look at the bubbling goodness. 

13. Simmer for further 5 minutes to reduce the liquid to allow the eggplant and the beans to fully absorb all the flavourings.

14. Remove from the heat.

15. Plate into 6 equal servings.

16. Sprinkle scallion slices, coriander and chili on top.

17. Top with more XO sauce.

18. Serve hot.

This is a beautiful tasty, spicy (but not too hot) vegetarian stew which can be served with rice or noodles. 

A favourite winter recipe and gets repeat requests :) 

Note: What is XO sauce? 

I received some queries about XO sauce. 

XO sauce is considered the emperor of all sauces in Hong Kong. It is mainly made out of dried scallops and shirmps, as well as some secret spices. 

It is like a pot of magical wonder that can lift the flavour of any stir-fry dish from a wow to a BIG BANG. The impact and difference in deliciousness is really noticeable.