Vina's Szechuan Eggplant Recipe

From Ching He-Huang

Jack Zahora

Ingredients 
2 tablespoons peanut oil
1 garlic clove, finely chopped
2 cm fresh ginger, grated
1 medium eggplant, sliced and cut into small chunks
500 ml water
3 tablespoons chili bean sauce, preferably doubanjiang sauce, if available
2 tablespoons light soy sauce
400 g fresh tofu, in water, drained and cubed
2 small spring onions, shredded

Directions
     1) Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.

     2) Add the eggplant to the wok and continue frying for 2-3 minutes.

     3) Pour over 500ml of water, followed by the chili bean sauce, soy sauce and tofu.

     4)Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

Vina Vo is a graphic designer for Al Jazeera English. Check out her motion design portfolio. When she's not doodling on her wacom tablet, she enjoys a  good bonfire and porch party.