Eggplant and Peppers Szechuan Style | Chinese Cuisine
Authentic Szechuan food is fiery hot. Outside China, restaurants often tone down the taste for Western palates.
- 1 large eggplant
- 1⁄5 cup oil
- 2 cloves garlic, crushed
- 1-inch piece fresh ginger, shredded
- 1 onion, cut into 1-inch pieces
- 1 small green pepper, seeded, cored and cut into 1-inch pieces
- 1 small red pepper, seeded, cored and cut into 1-inch pieces
- 1 red or green chili, seeded, cored and cut into thin strips
- ½ cup chicken or vegetable stock
- 1 tsp sugar
- 1 tsp vinegar
- Pinch salt and pepper
- 1 tsp cornstarch
- 1 tbsp soy sauce
- Dash sesame oil
- Oil for cooking
- Cut the eggplant in half and score the surface.
- Sprinkle lightly with salt and leave to drain in a colander or on paper towels for 30 minutes.
- After 30 minutes, squeeze the eggplant gently to extract any bitter juices and rinse thoroughly under cold water. Pat dry and cut the eggplant into 1-inch cubes.
- Heat about 3 tbsps oil in a wok. Add the eggplant and stir-fry for about 4-5 minutes. It may be necessary to add more oil as the eggplant cooks. Remove from the wok and set aside.
- Reheat the wok and add 2 tbsps oil. Add the garlic and ginger and stir-fry for 1 minute. Add the onion and stir-fry for 2 minutes.
- Add the green pepper, red pepper and chili pepper and stir-fry for 1 minute. Return the eggplant to the wok along with the remaining ingredients.
- Bring to the boil, stirring constantly, and cook until the sauce thickens and clears. Serve immediately. #TIME: Preparation takes about 30 minutes, cooking takes about 7-8 minutes.# #COOK’S TIP: Lightly salting the eggplant will help draw out any bitterness.# #SERVING IDEA: Serve as a vegetarian stir-fry dish with plain or fried rice.#