Szechuan Aubergine    Veg  HT   Chinese  ACC    30mins

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

Ingredients

Instructions

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 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.

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

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.