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Main Ingredients | Long brinjals |
Cuisine | Chinese |
Course | Main Course-Veg |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet & Sour |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Sichuan Eggplant With Black Bean Sauce
- 500 grams Long brinjals
Method
- Cut each brinjal into 3-4 pieces and then quarter each piece. Put them in a bowl, add salt, soy sauce and 2 tbsps cornflour and mix till all the pieces are well coated.
- Heat sufficient oil in a wok and deep fry brinjal till crisp. Drain on absorbent paper.Cut fresh red chillies into long slices. Quarter spring onions.
- Heat 2 tbsps oil in a non stick wok, add onions, ginger, black bean sauce, dark soy sauce, red chillies, crushed Sichuan peppers, black peppercorns and stock and mix.
- Mix remaining cornflour with 2 tbsps water and add along with malt vinegar and sugar and mix. Add fried brinjal and salt and mix. Serve hot immediately.
Nutrition Info
Calories | 717 |
Carbohydrates | 50.4 |
Protein | 12.2 |
Fat | 52.2 |
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