|
This medium-hot dish is also known as
fish-fragrant eggplant in China, because the eggplant is cooked with
flavorings that are often used with fish.
Ingredients
-
small eggplants - 4
-
dried red chilies - 6
-
garlic - 5 cloves, chopped
-
spring onions - 6, roughly chopped
-
fresh root ginger - small piece,
chopped
-
ground roasted Szechuan peppercorns -
1 tsp
-
Chinese rice wine - 2 tbsp
-
Chinese rice vinegar - 2 tbsp
-
light soy sauce - 2 tbsp
-
sesame oil - 2 tsp
-
peanut oil - for deep-frying
-
salt - 2 tsp
-
sugar - 2 tsp
Method
-
First trim the eggplants and cut
into small pieces, place them in a colander and sprinkle with
salt. Set aside for 30 minutes, then rinse thoroughly under tap
water, pat dry.
-
Then, soak the chilies in warm
water for 20 minutes, drain. Discarding the seeds, cut the chili
into four pieces.
-
Half-fill the wok with oil, when
the oil is hot, deep-fry the eggplants until golden brown,
drain. Pour off most of the oil and add the garlic, spring
onions and ginger.
-
Stir-fry them for a minute, add
the eggplants and toss, add the rice wine, rice vinegar, ground
peppercorns, sugar, and soy sauce.
-
Stir fry for few minutes, sprinkle
with sesame oil and green spring onions. Serve hot. Serves 6.
|