| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sichuan |
Eat, Greens, Your |
4 |
Servings |
INGREDIENTS
| 1 |
|
Aubergine or 2 small ones |
| 1 |
t |
Salt |
| 2 |
|
Red chillies, dried |
|
|
Sunflower or vegetable oil |
|
|
for deep |
|
|
frying |
| 3 |
|
Spring onions, sliced |
| 2 |
|
Cloves garlic, peeled and |
|
|
finely |
|
|
chopped |
| 1 |
|
3 cm piece fresh ginger |
|
|
peeled and finely |
|
|
chopped |
| 1 |
T |
Soy sauce |
| 1 |
t |
Sugar |
| 1 |
|
Pinch of freshly ground |
|
|
Sichuan or black |
|
|
pepper |
| 1 |
T |
Rice vinegar or white wine |
|
|
vinegar |
| 1 |
t |
Sesame oil |
INSTRUCTIONS
Cut the aubergine into slices about 2.5cm thick. Cut each slice into
diamond shaped chunks. Spread out in a colander and sprinkle with a
teaspoon of salt. Leave to drain for 30 minutes. Rinse under the cold
tap, drain and pat dry on kitchen paper. Soak the chillies in warm
water for 15 minutes, then cut each one into 3 pieces, discarding the
seeds. Heat enough oil in a wok to deep fry the aubergine chunks. When
it's just smoking add the aubergine and deep fry for 3-4 minutes until
golden brown. Scoop out and drain on kitchen paper. Pour off all but 1
tablespoon of the oil. Re-heat and add the chilli, spring onions,
garlic and ginger. Stir fry for 30 seconds. Add the aubergine and
toss. Now add all the remaining ingredients except the sesame oil.
Stir fry for a further 1-2 minutes. Stir in the sesame oil and serve.
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