Stuffed Eggplant with Schezwan Sauce

A scrumptious Chinese dish with the integrity of blended vegetables, eggplant, curds, and a large group of flavors that would immediately tidy up the dish. Set up this as a side dish at your next evening gathering and keep your visitors snared!

Elements Of Stuffed Eggplant With Schezwan Sauce

100 gms blended vegetables, cleaved

100 gms eggplant

30 gms curds

10 gms cornflour

60 ml of oil

5 gms ginger, cleaved

5 gms celery, cleaved

5 gms onion

5 gms garlic

5 gms red stew

6 gms tomato

5 gms shellfish sauce

5 ml of rice wine

5 ml vinegar

5 gms salt

5 gms castor sugar

5 gms white pepper

5 ml sesame oil

10 gms cornflour

3 gms Sichuan pepper

150 ml of stock water

Step by step instructions to Make Stuffed Eggplant with Schezwan Sauce

1.Stuff the eggplant with slashed vegetables and curds blend.

2. Coat it with dry cornflour and profound fry.

3.Heat oil in a wok. Include garlic, ginger, onion, clam sauce, rice wine, bean stew, vinegar, Sichuan Pepper. Ketchup and sauté it well.

4. Presently include the stock and alter the flavoring and give a touch with cornflour.

5. Finally, include the seared eggplant, throw it well in the sauce, sprinkle with spring onion, and serve hot.