Sort ingredients
cookedterry
QR Code
Listen
Pdf
Cut eggplants into strips (2cm x 7cm). Sprinkle with salt, mix well and set aside for 30 minutes.
Rinse the eggplant thoroughly, drain and pat dry. Heat deep frying oil to 200*C. Add the eggplant in batches and cook for around 3 minutes, until tender and lightly browned. Drain well on paper towels to remove excess oil.
Heat 3 tbsp oil in a wok over medium heat. Add chilli bean paste and stirfry until the oil is red and fragrant. Take care not to burn the paste. Add garlic and ginger and fry for a further minute.
Add stock, sugar and soy. Bring to a boil, then add the eggplant, nudging gently into the sauce. Simmer for a minute or so to allow the eggplant to absorb the flavours.
Gradually add the cornflour mix in three stages, adding just enough to thicken the sauce. Add the vinegar and half the spring onions, and gently stir.
Remove onto a serving plate and scatter over remaining spring onion. (Optional, add sprinkle of sichuan peppercorns).