Recipe: Sichuan Eggplants

Serves about 6

2 tablespoons red bean paste
1 tablespoon soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1/2 teaspoon chilli flakes
6 tablespoons sesame seed oil
1 pound eggplant, peeled and cut into 2 inch wedges
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon cornstarch mixed in 1 tablespoon water
2 tablespoons finely chopped onions

Combine bean paste, soy sauce, vinegar, sugar and chilli then set aside.

Heat sesame oil in a wok or frying pan, then add eggplant, garlic and ginger then stir-fry over medium/high heat for 5 minutes.

Add red bean paste comma cornstarch and onions then stir-fry for 2 minutes and serve.

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Published on 11/25/07