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Aubergines and Peppers Szechuan Style

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Aubergines and Peppers Szechuan Style
  • 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.

 

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Last Updated: 29/8/08