Это предварительный просмотр рецепта "Aubergine Sichuan Style".

Рецепт Aubergine Sichuan Style
by Global Cookbook

Aubergine Sichuan Style
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 6 x Chinese aubergine, -=Or possibly=-
  • 1 lrg -Italian aubergine
  • 2 tsp Salt
  • 4 Tbsp. Peanut or possibly corn oil
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Sugar
  • 1/4 c. Chicken stock
  • 2 tsp Grated fresh peeled ginger
  • 1 Tbsp. Chopped garlic
  • 1/4 tsp Dry red chile flakes
  • 1/4 c. Minced water chestnuts, (peeled), preferably fresh
  • 3 x Green onions trimmed and minced
  • 1 Tbsp. Red wine vinegar
  • 1 Tbsp. Sesame oil
  • 1 Tbsp. Toasted black sesame seeds

Инструкции

  1. CUT AUBERGINE into 1/2-by-2-inch strips. If using Italian aubergines, peel skin. In a colander, toss aubergine with salt; drain for 30 min. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok till warm over high heat. Add in 3 Tbsp. of the oil, tilt wok to coat sides. When warm, add in 1 layer of aubergine, stir-fry till seared and tender (about 3 min).
  2. Remove to colander. Drain over a bowl to catch juices. Cook remaining aubergine in same manner adding more oil if needed. Reheat wok over medium-high heat. Add in remaining 1 Tbsp. of the oil, ginger, garlic and chile; cook gently but don't brown. Add in water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add in reserved soy sauce mix and aubergine juices; bring to a boil. Return cooked aubergine; toss quickly over high heat till most of the sauce is reduced and absorbed into aubergine (about 1-to-2 min). Mix in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve warm or possibly cool.