- 500 grams eggplant
- 1 (1/6 tsp) gram salt
- 20 grams (4 tsp) broad bean sauce from Pixian County, Sichuan Province (if not available, other chile sauce can be substituted)
- 25 (4.5 tsp) grams sugar
- 15 (3 tsp) grams vinegar
- 15 (3 tsp) grams soy sauce
- 15 grams (3 tsp) rice wine
- 20 grams (4 tsp) mixture of cornstarch and water
- 500 grams (35 tbsp) cooking oil
- 50 grams (2 oz) mixture of minced scallions, ginger and garlic
Peel the eggplant, slice into 2cm cubes, and score the skins with a knife. Chop up the scallions, garlic and ginger. In a large bowl, combine the salt, sugar, vinegar, soy sauce, rice wine and cornstarch mixture. Put aside for later use and mince the broad bean sauce.
In a wok deep fry eggplants until golden yellow, remove and drain. Heat a little oil in the wok and cook the ginger, scallion, garlic and broad bean sauce until aromatic. Add the cornstarch mixture sauce and eggplant and stir fry until finely mixed with other ingredients. Serve.
Features: This savory dish has hints of sweet, spicy and sour flavors.
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