Szechuan aubergine
Szechuan aubergine recipe in the vegetarian category
Recipe ingredients:
- 2 small aubergines
- 1 teaspoon salt
- 3 dried red chillies peanut oil, for deep frying
- 3 to 4 garlic cloves, finely chopped
- 1/2 in piece of fresh root ginger, finely chopped
- 4 spring onions, cut into 1 inch lengths, white and green parts separated
- 1 tablespoon chinese rice wine or medium-dry sherry
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground roasted Szechuan peppercorns
- 1 tablespoon Chinese rice vinegar
- 1 teaspoon sesame oil
Recipe method:
- Trim the aubergines and cut into strips about 1 1/2 inch wide and 3 inch long.
- Place the aubergine strips in a colander and sprinkle over the salt.
- Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with kitchen paper.
- Meanwhile, soak the chillies in warm water for 15 minutes.
- Drain, then cut each chilli into four pieces, discarding the seeds
- Half fill a wok with oil and heat to 350 degrees F.
- Deep-fry the aubergine until golden brown. Drain on kitchen paper.
- Pour off most of the oil from the wok.
- Reheat the oil and add the garlic, ginger and white spring onion. Stir-fry for 30 seconds.
- Add the aubergine and toss. Add the rice wine or sherry, soy sauce, sugar, ground peppercorns and rice vinegar.
- Stir-fry for 1 to 2 minutes. Sprinkle over the sesame oil and green spring onion and serve immediately.
Tags: szechuan, aubergine, recipe, vegetarian, recipes, cooking