Scott:
Ana:
Alex:
Ingredients
- 3 cups eggplant, 1" cubes
- 5-6 shallots
- 1 tsp minced garlic
- 1 tsp red chili sauce
- 2 Tbs soy sauce
- 1 tsp white vinegar
- 1 tsp corn starch
- 1/2 tsp brown sugar
- 1 bunch cilantro
- 1/2 tsp black pepper
- 2 Tbs sesame oil
- 1 cup water
Steps
1) Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
2) Add salt and pepper to this, drain and set aside
3) In the same pan, add a few more drops of oil if required and fry the shallots until soft.
4) To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds
5) Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce
6) Add this to the shallot mixture and cook on medium-high heat until it starts to bubble
7) Tip in the fried eggplant and mix well until the sauce coats the eggplant
8) Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice