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

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Aubergines and Peppers Szechuan Style

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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.

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