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Szechuan Aubergine

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<p><a href="http://www.flickr.com/photos/dailysublime/6863640872/">Image Credit</a></p>
Ingredients
  Groundnut oil 2 Tablespoon
  Aubergine 12 Ounce, cut lengthways into 1/2 inch thick slices, each slice cut crossways into 1/2 inch strips (375 Gram, 1 Whole)
  Fresh root ginger 1⁄2 Inch, peeled and cut into thin slivers (1 Piece)
  Garlic 1 Clove (5 gm), cut into thin slivers
  Green chili 1 , deseeded and finely chopped
  Spring onions 2 , cut into 2 inch matchsticks
  Cider vinegar 1 Tablespoon
  Sesame oil 1 Teaspoon
For sauce
  Vegetable stock 2 Tablespoon
  Soy sauce 1 Tablespoon
  Bean sauce 1 Teaspoon
  Yellow bean sauce 1 Teaspoon
  Sugar 1 Teaspoon
Directions

GETTING READY
1) In a jug, add all sauce ingredients to blend together.

MAKING
2) In a wok, heat up groundnut or vegetable oil until hot.
3) Place the aubergine strips into hot oil and stir-fry for 30-40 seconds.
4) With a slotted spoon, remove the aubergine over paper towel and keep aside.
5) Stir in ginger, garlic and chilli into the wok. Stir-fry for a few seconds until it browns, for blending the flavors.
6) Pour in the sauce mixture into the wok and increase the heat to high.
7) Bring the liquid to a boil until the sauce thickens.
8) Place aubergine strips back into the wok and stir-fry for 2 minutes.
9) Sprinkle spring onions and thoroughly toss to combine all ingredients.

SERVING
10) Drizzle in vinegar and sesame oil, just before serving. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Brinjal
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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