Szechuan Fried Aubergine is a traditional Chinese recipe (from the Szechuan province) for a classic vegetable-based dish or accompaniment of aubergines (eggplants) stir-fried in a spicy chilli bean base. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Szechuan Fried Aubergine.
Heat your wok and when hot add the oil. When the oil is almost smoking add the aubergine pieces and stir-fry for 3 minutes, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper then set aside to keep warm.
Clean the wok, return to the heat and add 2 tbs oil. Stir in the chilli sauce and stir-fry rapidly then add the ginger and garlic and stir-fry for about 1 minute or until fragrant.
Add the stock, sugar and soy sauce. Stir to combine then toss in the aubergine pieces, bring to a simmer and cook for 2 minutes.
Finally, add the spring onions, stir to combine then turn into a warmed bowl and serve.
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