Details
Yu xiang, the Sichuan fish-fragrant style, contains no fish at all; it is the sweet, sour, salty and gently spicy harmony of fermented soybean paste, chilli, garlic and vinegar. Lee Kum Kee's sachet captures it ready to go: fry chunks of aubergine until tender, add the sauce with a splash of water and finish with spring onion for the classic yu xiang aubergine in about ten minutes. It is equally good with shredded pork, chicken, prawns or tofu. One sachet serves two; use it all once opened.
