Asian food recipes : Hot & Spicy Recipes - Aubergines and Pepper Szechuan Style

Collection Of Finest Quality Asian Recipes
Asian Recipes, Asian Cuisine, Asian Cooking, Asian Food. Collection of Thai food, Japanese food, Chinese food, Malaysian food.... Only serve you the unique and delicious Asian recipes.

Aubergines and Peppers Szechuan Style

Asianfood-recipes : various delicious Asian cuisines around Asean region.
Home ( Asianfood-recipes ) Chinese Recipes Thai Recipes Japanese Recipes Malaysian Recipes	Indonesian Recipes Rice & Noodles Hawkers Food Asian Salads Seafood Recipes	Asian Vegetarian Asian Eggs Cuisines Tofu / Bean Curd Recipes Hot & Spicy Cuisines Health & Nutrition Articles	Diet & Eating Fit Articles Food Articles Glossary Conversion Guide Bookmark This Site

Aubergines and Peppers Szechuan Style

Serves : 4
Preparation time : 30 minutes
Cooking time : 7-8 minutes

Ingredients :

1 large aubergine
2 cloves garlic, crushed
2.5cm piece fresh ginger, finely chopped
1 onion, roughly chopped
1 small green pepper, roughly chopped
1 small red pepper, roughly chopped
1 red or green chilli, seeded, cored and cut into thin strips
120ml chicken or vegetable stock
1 teaspoon sugar
1 teaspoon vinegar
Salt and pepper
1 teaspoon cornflour
1 tablespoon soy sauce
Sesame oil
6 tablespoons oil

Method :

Cut the aubergines 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 aubergine gently to extract any bitter juices and rinse thoroughly under cold water. Pat dry and cut the aubergine into 2.5cm cubes.
Heat about 3 tablespoons oil in a wok. Add the aubergine and stir-fry for about 4-5 minutes. It may be necessary to add more oil as the aubergine cooks. Remove from the wok and set aside.
Reheat the wok and add 2 tablespoons oil. Ad the garlic and ginger and stir-fry for 1 minute. Add the onions and stir-fry for 2 minutes. Add the green pepper, red pepper and chilli pepper and stir-fry for 1 minute. Return the aubergine to the wok along with the remaining ingredients.
Bring to the boil, stirring constantly, and cook until the sauce thickens and clears. Serve immediately.

Weight Converter
Key in value & click anywhere outside the box to convert! Weight Converter Pounds (lbs) Ounces (oz) Grams (g) * 1000 g = 1 kg

Latest Recipes

- Egg Braised Sliced Fish - Wok-Fried Monkey-Head mushroom & Assorted Capsicum with Black Pepper - Steamed Crystal Vegetarian Dumpling on Spinach Puree - Stir-fried Tofu with Chicken, Egg and Vegetables - Deep-Fried Sweetbreads - Chinese Cabbage in Cream Sauce - Grilled Beef with Hot Basil and Chilli Sauce - Tom Yam Soup - Stir-fried Clams in Roasted Chilli Paste - Stir-fried Rice Stick Noodles - Thai Stewed Beef - Crabmeeat Soup - Duck with Black Beans - Egg Foo Yung - Chicken and Almonds - Pork and Leek Soup - Pork in Ground Rice - Stuffed Cucumber - Classic Thai Fried Rice - Sarong Prawns

Subscribe to RSS feed and keep yourself
up-to-date with our frequently updated Asian food recipes.

Last Updated: 29/8/08