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Szechuan Aubergine    Veg  HT   Chinese  ACC    30mins


Serves  4      Hot  Chi  Accompaniment  Vegetarian  Dairy free  Eggless  China  Asia  Asian



550g/1-1/4lb Aubergine (eggplant)

1 tbsp Soy Sauce

1 tbsp Sugar

60ml/2fl.oz. Vegetable Stock

5 tbsp Peanut Oil

2 teasp freshly grated Ginger

3 Garlic Cloves, crushed

1/4 teasp dried Chili Flakes

100g/4oz Water Chestnuts, chopped

3 Spring Onions, chopped

1 tbsp Red wine Vinegar

1 tbsp Sesame Oil

1 tbsp toasted Sesame Seeds,

to garnish



1. Cut the aubergine into strips 1cm/1/2 inch wide by 5cm/2 inches long.

2. In a small bowl, mix together the soy sauce, sugar and stock. Set aside.

3. Heat 2 tablespoons of the peanut oil in a large frying pan until very hot and almost smoking then add half of the aubergine and stir fry for 4-5 minutes. Remove from the pan and set aside.


4. Add a further 2 tablespoons of peanut oil to the pan, reheat until very hot then stir fry the remaining uncooked aubergine for 4-5 minutes. Remove from the pan and set aside with the first batch of aubergine.

5. Add the remaining 1 tablespoon of peanut oil to the frying pan and heat until hot. Add the ginger, garlic and chilli and sauté gently until softened. 

6. Add the water chestnuts and half of the spring onions and stir-fry for 30 seconds. Increase heat to high, then add the soy sauce mixture and the cooked aubergine. Toss quickly over high heat for 1-2 minutes until the sauce has reduced and been absorbed by the aubergine.

7. Stir in vinegar and sesame oil and mix well.

8. To serve - transfer to a warmed serving dish. Sprinkle the remaining chopped spring onions and sesame seeds over the top.




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