Szechuan Eggplants

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Ready In:
25mins
Ingredients:
15
Serves:
3-4
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ingredients

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directions

  • Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.
  • Mix cornstarch, water and sesame oil in another bowl.
  • Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.
  • Add eggplant to the wok and toss until coated with oil.
  • Cook until it's soft and golden brown (about 6 minutes).
  • Add sauce and cook for 3 seconds.
  • Add starch mixture and cook until the starch turns translucent.
  • Serve with Rice.

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Reviews

  1. Recipe derived from the Key to Chinese Cooking by Irene Kuo
     
  2. A fantastic version - very fragrant and complex taste. Highly recommended for those who like spicy eggplant.
     
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