Ingredients
-
1 1/2
-
4
-
1
-
1
-
2
-
1
-
2
-
1
-
2
-
2
-
-
-
-
-
Directions
Szechuan Eggplants, , Recipe derived from the Key to Chinese Cooking by Irene Kuo, A fantastic version – very fragrant and complex taste. Highly recommended for those who like spicy eggplant.
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Steps
|
1
Done
|
Mix Bean Paste, Soy Sauce, Dry Sherry, Vinegar, Sugar and Szechuan Peppercorns in One Bowl. |
|
2
Done
|
Mix Cornstarch, Water and Sesame Oil in Another Bowl. |
|
3
Done
|
Heat Wok Until Hot, Add Oils and Heat Until the Oil Streams Freely on the Side of the Wok. |
|
4
Done
|
Add Eggplant to the Wok and Toss Until Coated With Oil. |
|
5
Done
|
Cook Until It's Soft and Golden Brown (about 6 Minutes). |
|
6
Done
|
Add Sauce and Cook For 3 Seconds. |
|
7
Done
|
Add Starch Mixture and Cook Until the Starch Turns Translucent. |
|
8
Done
|
Serve With Rice. |
