Szechuan eggplants

Szechuan eggplants is a great chinese dish, slightly spicy Sichuanese flavoured recipe. #sichuan #eggplant #asian #vegetarian

Ingredients
  • 4 long asian eggplants cut into thick pieces
  • 1 small onion finely sliced
  • 1-2 hot thai red pepper finely chopped (1 mildly spicy, 2 spicy)
  • 3 tbsp of cornstarch (2 tbsp for the eggplants + 1 tbsp for the sauce)
  • 2 tbsp of peanut oil (or vegetable oil)
  • 1 tbsp black bean paste (Doubanjiang)
  • 2 garlic cloves finely chopped
  • 3 cm cube piece of ginger peeled and finely chopped
  • 2 tbsp of dark chinese vinegar (or balsamic vinegar)
  • 2 tbsp of honey (or sugar)
  • 1 tbsp of chinese cooking wine (or sherry)
  • 1 tsp soy sauce
  • 1 tsp of chilli flakes paste
Directions
  1. Cut the eggplant into 3 cm long sticks and add to a plate with salty water and put weight on it for 15 minutes
  2. Dry up with a paper towels the eggplants
  3. Mix the soy sauce, vinegar, honey, chili paste, and 1 tbsp of cornstarch
  4. Add 2 tbsp of cornstarch and 1 tbsp of peanut oil on the eggplants and mix until well coated
  5. In a wok, medium-high heat, cook the onion, ginger, garlic and eggplants for about 5 minutes until the eggplant is light brown on each sides
  6. Add the black bean paste (Doubanjiang) and mix
  7. Add, finally, the predone sauce from step 3 to the wok, cook for a minute
  8. Serve with a few finely chopped thai peppers and scallions

Serve with chopped sticks and a bowl of white rice. Enjoy!
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