The World Food Recipe Box
Allergens in bold
Vegetable Stock Pot (celery)
Chilli Bean Sauce (gluten, soya)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Per serving: Energy (kcal) 406 Fat 3g of which saturates 1g Carbohydrates 85g of which sugars 10g Protein 11g Salt 1.34g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Known in China as yuxiang or ‘fish-fragrant’ aubergines, this tender, spicy and vibrantly red dish doesn’t actually smell of the sea. One of the official flavour combinations of Sichuan cuisine, ‘fish-fragrant’ sauce is so-called because of its historic use in fish dishes. These days, however, aubergines are the most popular partner for this sour, sweet and pungent mix of chilli paste and black vinegar with lashings of chopped garlic, ginger and spring onion. Though typically spicy, the key to fish-fragrance is allowing time for its mouth-coating, gently complex flavours to soak into the tenderly braised aubergines
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