Thursday, October 18, 2007

Eggplant with scallops in Szechuan sauce

500g eggplant
300g scallops
20g water chestnut
5g chilli, sliced
10g black mushrooms
5g garlic, chopped
5g spring onion, sliced
15g hot bean sauce
10g sugar
10ml soya sauce
30g tomato sauce
30g cornflour
300ml chicken stock
1 litre cooking oil

1. Blanch the scallops quickly in hot water and set aside.

2. Heat up cooking oil and deep-fry the eggplant. Put aside.

3. Saute all the ingredients with a little oil, add chicken stock, eggplant and scallops.

4. Thicken with cornflour and season to taste. Serve hot.

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