KEY POINTS:
Serves 6 as a starter or part of a meal
600g eggplant
1 medium carrot
1 capsicum
3 spring onions
1 cup cornflour or rice flour
1 litre soya oil
3 cloves garlic
1 tsp chopped fresh ginger
1 tbsp cornflour or rice flour mixed with 1/2 cup water
1 tsp brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tsp chilli bean paste (toban jiang)
1. Cut eggplant into big chunks. Peel and slice carrot into batons. Slice capsicum.
2. Trim spring onions and slice on the cross into 8cm pieces. Have all other ingredients ready.
3. Heat the soya oil in a wok to about 160C.
4. Put the flour in a bowl.
5. Dip the eggplant chunks in water then toss in the flour.
6. Deep fry until golden (about five minutes) then put on a draining rack over absorbent paper.
7. Meanwhile, dip other veggies in water and flour, deep fry then drain.
8. Remove most of oil from the wok then reheat it.
9. Saute the garlic and ginger then add remaining ingredients. Cook for a few minutes.
To serve: Place veggies in bowl and drizzle with sauce.