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Szechuan Aubergine �� Veg� HT�� Chinese� ACC� � 30mins

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

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Ingredients

Instructions

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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.

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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 saut� 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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More Vegetable� Recipes� | �What's in Season� |� More Chinese Recipes

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