Sichuan Eggplant Braised in Fragrant Sauce
Chinese cooks usually prepare eggplant with strong seasoning, simmered in richly flavored sauces. This makes these dishes an excellent accompaniment for rice and congee. Leftovers keep well overnight in the refrigerator and may be reheated the next day for lunch.
A well-crafted sauce can bring any dish together. In this recipe, you need to prepare the sauce.
Sauce
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 to 1 tablespoon sugar
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon sesame oil
Eggplant makes these dishes an excellent accompaniment for rice andcongee.
- 500 grams eggplants ((preferably long Asian eggplants))
- 3 tablespoons oil
- 6 cloves garlic (minced)
- 6 slicess fresh ginger (minced)
- 3 spring onions (minced)
- 1 tablespoon chilli paste
- 4 tablespoons water
Halve eggplants lengthways, then cut each half into2-in(5-cm) long pieces.
Combine all the Sauce ingredients in a small bowl and set aside.
Heat the oil in a wok over high heat and when hot,add the eggplant, garlic and ginger and stir-fry until the eggplant begins to soften, about 4 minutes.
Add the spring onions and chilli paste and cook for2 minutes.
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Sichuan Eggplant Braised in Fragrant Sauce step 4[/caption]Add the Sauce and stir to combine all the ingredients. Add water and cover. Reduce heat to low and cook for 5 to 6 minutes. Transfer to a serving dish.
