Szechuan Aubergine

Ingredients (Serves 3)
Long aubergines ………………………………. 4
Carrots…………..………………………………. 1
Bell pepper/Paprika …………………………… 1
Spring onions…………..…………………….…~15cm
Garlic…………..………………………………… 2 cloves
Ginger…………..……………………………….. 2 slices
Cooking Oil ………..…………………………… As required
Sesame oil ……..………………………………. To taste
★Water ………..………………………………… 2 cups
★Tobanjan 豆板醤 ……………………………… 1 dessert spoon (more to spice things up)
★Tochi 豆豉 …………………………………….. 1 dessert spoon
★Tenmenjan 甜麺醤 ………………..…..……… 1 dessert spoon
★Japanese miso ……………………………….. 1 dessert spoon
★Soy sauce …………………..……..………….. 1 teaspoon
★Sugar …………………..……..……………….. Pinch
★Kelp stock (kombu dashi) or vege stock …… 1 teaspoon
☆Potato/Corn -starch …………..…….…..……. 1 dessert spoon
☆Water …………………..……..……………….. 3 dessert spoons

Method


Cut the aubergines. yellow pepper and carrots into long, thin pieces as in the picture and soak the aubergines into water to remove toxins for 20 mins.


Meanwhile, cut 1 clove of garlic and ginger finely and slice the spring onion into 2mm thick circles.


Drain the aubergines properly.


Heat the oil in the frying pan and add the aubergines. After they became soft enough, transfer them to a plate as you’ll need the frying pan in step 5.


Put the oil and add garlic and ginger until they become light brown. Add carrot, yellow pepper.

Add the items marked with ★ along with the aubergine from step 4 and the spring onion.

Add ☆ marked items into a small bowl and stir well. Mix the starchy liquid into the frying pan until you end up with sticky consistency.
※※※
If you would like to make it more spicy, you can add more tobanjan. Adding chilli oil at the end will also enhance the flavour.

You will need to purchase Tobanjanm, Tochi (Chinese Miso), Tenmenjan (Chinese Miso). Japanese Miso is also useful, but not necessary.

About Agizzy
I love veggie cooking, and want to share my recipes with everyone.

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