A really simple dish of aubergine and peppers. The Szechuan sauce isn't as simple, but holy moly it's a tasty one! This is obviously a dish for the vegans too.
Spicy, sweet, thick and dark - this is a belter of a dish. The sauce is more involved, but not ludicrously so. In case you're wanting to do something else in Szechuan sauce, the recipe is available separately. As is the seroendeng at the end.
INGREDIENTS
aubergine
red peppers
spring onion
cornflour
noodles
Szechuan Sauce
Szechuan peppercorns - or any good peppercorns
dark soy sauce
chillies - fresh or dried
ginger
garlic
rice vinegar
Xiaoxing rice wine - or Mirin - or dry sherry
sesame oil
honey - you can use agave or syrup; I'm using golden syrup, maple would do, but it does have a very distinctive taste
Watch the video
METHOD
For the sauce
Peel the ginger (teaspoon - remember?) and the garlic
Grate them both
In a bowl put:
Grated ginger & garlic
A lot of pepper
Finely chopped chillies
1tbsp rice vinegar
1tbsp rice wine
1/4 cup dark soy
1tbsp sesame oil
3tbsp honey - or syrup
Mix thoroughly to a gloop
The main bit
Top, tail and chop your aubergine (I like to slice it into thick, triangular-ish wedges)
Dredge thee aubergine in cornflour - enough to coat it properly
Slice the pepper into long, thin strips
Slice the spring onion into thin strips also
A good glug of oil in a wok or large pan. Usually stir frying takes little oil, but your flour is going to use it up in no time
Aubergine in and stir them, but let them sit a bit too; you want them nicely coloured
Peppers in and stir everything around for 2-3 minutes
Spring onions in
Add the Szechuan sauce and stir through, letting the sauce heat up and thicken
Cook some noodles
Add some rice vinegar to the noodles and stir it through
Plate it up and add a sprinkle of seroendeng for some texture and a nice bite
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