Stir fried Eggplant - Szechuan Recipe
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Category: |
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Ingredients: |
Ingredients: 3 long Chinese eggplant cut up in small pieces
1 bunch of green onions chopped
1 tsp of garlic paste
1 tsp of ginger paste
¼ red pepper chopped
¼ orange pepper chopped
¼ green pepper chopped
3 tsp. oil
1 tsp of soya sauce
1 tsp of hoisin sauce
1 tsp oyster sauce
1 tsp of Chinese garlic chili paste
1 tbsp. of cilantro
1 tsp. of vinegar - black or white
1 tbsp. cornstarch in 3 tbsp. of water
OIl for frying eggplant (optional)
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Directions: |
Directions:1.Deep fry eggplant pieces until they turn golden brown. Remove and place on a paper towel on a plate on the side.
2 An option to frying is to grease a baking dish, brush the eggplant pieces with oil and bake them at 400º about 10 - 15 mins. Keep turning them with tongs to avoid burning on one side. Once the eggplant pieces are golden brown remove from the oven.
3.In a wok, add 3 tbsp. of oil and fry ginger and garlic. Add all the sauces, vinegar and the peppers and ½ chopped spring onions and cook for about 10 mins.
4. Add the cornstarch with water and stir well.
5 Now add the cooked eggplant and cook for about 5 mins or until the cornstarch thickens the sauce.
6. In a serving dish, garnish with spring onions and cilantro. |
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