Ingredients
| 600 g | Eggplants (Main) |
| 1 | Capsicum |
| 1 | Carrot |
| 3 | Spring onions |
| 1 cup | Cornflour, or rice flour |
| 1 Ltr | Soya bean oil |
| 3 | Garlic cloves |
| 3 tsp | Fresh ginger, grated |
| 1 Tbsp | Cornflour, or rice flour mixed with 1/2 cup of water |
| 1 tsp | Brown sugar |
| 3 Tbsp | Soy sauce |
| 1 tsp | Sesame oil |
| 1 tsp | Chilli bean paste, also known as toban jiang |
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Directions
- Cut eggplant into big chunks. Peel and slice carrot into batons. Slice capsicum.
- Trim spring onions and slice on the cross into 8cm pieces. Have all other ingredients ready.
- Heat the soya oil in a wok to about 160C.
- Put the flour in a bowl. Dip the eggplant chunks in water then toss in the flour. Deep fry until golden (about five minutes) then put on a draining rack over absorbent paper.
- Meanwhile, dip other veggies in water and flour, deep fry then drain.
- Remove most of oil from the wok then reheat it.
- Saute the garlic and ginger then add remaining ingredients. Cook for a few minutes. To serve place veggies in bowl and drizzle with sauce.
