Chinese cooking is very much cooking with an instinct for proportions so here are the approximates…
Ingredients:
5 long (Japanese) eggplants – or use 2 large normal eggplants
2 star anise
1 tablespoon Szechuan pepper
3 dried chillis (or to taste)
3 spring onions cut into thumb size pieces (white part only)
Half a thumb size piece of ginger, peeled and minced
1/2 tablespoon Szechuan paste (see video)
1 generous dash Chinese cooking wine (Shao Xing brand)
1 generous dash light soya sauce
1 teaspoon dark soya sauce
1 ½ tablespoons sugar
½ teaspoon salt
1 x shitake mushroom soaked in hot water (or just use water)
1 tablespoon corn flour dissolved in a little water
1 teaspoon Chinese black vinegar (Chinkiang brand)
5 drops sesame oil
2 cloves garlic, minced
3 spring onion, chopped (green part only)
1 handful coriander, chopped
Vegetable oil for frying
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Chinesische Rezepte
Chinesisches Essen
Vegan/Vegetarisch
Melbourne, Australia
München, Deutschland
Avid Aussie food vlogger.
Credit: YouTube
