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Sichuan haggis and aubergine stir fry

Sichuan haggis and aubergine stir fry
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 3–4

Scottish cuisine combined with a classic Chinese stir fry – it doesn’t sound like it will work but it really does!

By Julie Lin

From Saturday Kitchen

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Ingredients

For the rice

For the stir fry

  • 3 long purple aubergines, cut into bite-sized chunks
  • 2–3 tbsp vegetable oil
  • 1–2 tsp Sichuan peppercorns, crushed
  • 2 dried red chilli, or to taste, left whole
  • 4 garlic cloves, crushed
  • 2.5cm/1in 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 3–4 cm/1¼–1½in pieces and green parts finely chopped, to garnish
  • 2 tbsp fermented chilli bean paste (doubanjiang)
  • 300g/10½oz vegetarian or traditional haggis, cooked and crumbled
  • pinch salt
  • 1 tbsp sesame seeds, toasted, to garnish
  • 2 tbsp fresh coriander leaves, to garnish

For the sauce

To serve

Method

  1. To make the rice, rinse the rice thoroughly under cold water until the water runs clear.

  2. 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.

  3. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat.

  4. 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.

  5. 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.

  6. 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.

  7. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant.

  8. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic.

  9. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour.

  10. 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.

  11. 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.

  12. 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.