Ingredients:
400-500g Eggplant (cut into long cubes)
100g minced pork/diced chicken
2 tbsp diced ginger
2 tbsp diced garlic
3 chilies (cut)
1 tbsp szechuan pepper (hua jiao 花椒)
1-2 tbsp hot bean paste
1.25 cup of water (approx)
1 tbsp black soy sauce
1 tbsp fish sauce
1 tbsp shao xing wine
1 tbsp sugar
1 tbsp corn starch
1 spring onion(cut in 2 inch lengths)
pepper and salt.
Preparation Methods:
Heat up a fair amount of oil and fry the eggplants (deep fry or pan fry). Heat about 2 to 3 tbsp of oil, and fry ginger, garlic, szechuan pepper till a bit brown, add chili and minced meat then add hot bean paste. When minced meat is nearly cooked. Add water and soy sauce, fish sauce, wine and sugar. Bring to boil. Taste and if underseasoned, add salt/pepper. Add corn starch (premixed with about 2 tbsp of water) and add the prefried eggplant. Cook for another 2 to 3 minutes.
