1 large
fresh red chili, seeded, sliced diagonally
2 cloves
garlic, crushed
15g fresh
coriander leaves
Method :
Place the chili bean sauce, soy
sauce, rice wine vinegar and sugar in a small bowl, and whisk
together well.
Heat a wok or frying pan over high
heat, add 1 tbsp of oil and swirl to coat.
Add half the eggplant and cook,
stirring, for 3-4 minutes, or until lightly browned.
Drain on paper towels.
Repeat with another tbsp of oil
and the remaining eggplant.
Reheat the wok over high heat, add
the remaining oil and swirl to coat.
Add the onion, chili and garlic
and cook over medium heat for 2 minutes.
Return the eggplant to the wok,
add the sauce and cook, covered, for 5 minutes.
Remove from the heat and stir in
the coriander leaves.
Serve with rice.
Chili bean sauce is used in many
Sichuan style dishes. If unavailable, replace it with garlic chili bean
paste or sambal oelek, also available from selected supermarkets or
Asian food stores.
