Szechuan Style Eggplants

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 600 g eggplants
• 200 g ground lamb
• 100 g prawns, shelled and chopped
• 2 tablespoons oil
• 1 tablespoon hot bean paste (tau pan cheong)
• 1 tablespoon chopped garlic
• 1 teaspoon shao hsing hua tiau wine (or rice wine)
• 1 teaspoon light soy sauce
• 1 teaspoon worcestershire sauce
• 1 teaspoon sugar, to taste
• 1/2 teaspoon instant chicken bouillon granules
• 1 teaspoon cornstarch
• 1 teaspoon water
• scallion, chopped

Recipe

• 1 cut eggplant into 5cm to 6cm lengths and halve each of these sections.
• 2 deep-fry eggplant pieces in hot oil for two to three minutes till soft.
• 3 remove and drain.
• 4 heat oil in a wok and stir-fry lamb and prawns until cooked.
• 5 remove any excess oil.
• 6 add chopped garlic and hot bean paste and stir in wine.
• 7 stir-fry for one to two minutes until aromatic.
• 8 add eggplant and seasoning and stir-fry well.
• 9 mix cornstarch with water, add to the wok.
• 10 stir well, until sauce thickens slightly.
• 11 sprinkle with chopped scallion and serve immediately.