Szechuan Aubergine Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
HealthyLow Calorie
Ingredients
| Groundnut or vegetable oil - 2 tablespoons | ||
| Aubergine – 1 (375 g or 12 oz), cut lengthways into 5 mm (1/2 inch) thick slices, each slice cut crossways into 5 mm (1/2 inch) strips | ||
| Fresh root ginger – 1 piece (1 cm or 1/2 inch), peeled and cut into thin slivers | ||
| Garlic | 1 Clove (5gm) | |
| Green chilli | 1 | |
| Spring onions | 2 | |
| Cider vinegar | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Vegetable stock or water - 2 tablespoons | ||
| Soy sauce | 1 Tablespoon (Sauce:) | |
| Yellow bean sauce - 1 teaspoon | ||
| Sugar | 1 Teaspoon (Sauce:) | |
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.
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.
Chef
