Ingredients
The following ingredients have 5 Servings
- 2 tsp Sichuan peppercorns
- 50g plain flour
- 2 tsp black peppercorns
- 1 tbsp peanut oil, plus extra
- 2 small Asian eggplants, sliced thick
- 400g firm tofu, diced
- 1 small red onion, diced
- 1 small red capsicum, diced
- 1 long red chilli, finely sliced
- 2 garlic cloves, finely chopped
- 3 tbsp fresh chicken stock*
- 2 tsp Chinese light soy sauce
- 1 tbsp oyster sauce
- 1 tsp caster sugar
- 2 long green shallots, finely sliced
- 1 small handful coriander leaves
- jasmine rice, to serve
- <em>*Note: For a vegetarian version, swap chicken stock for vegetable stock, and omit the oyster sauce. <br></em>
Instruction
- <p><strong>Dry roast </strong>the Sichuan peppercorns in a hot wok for 20 seconds, then lower heat and stir for about a minute until their fragrance is released. Crush in a mortar with a pestle. Mix with the flour and season with a pinch of salt. Set aside. Crush the black peppercorns and reserve separately.</p> <p><strong>Heat plenty of oil </strong>in the wok on high. When just beginning to smoke, add the eggplant and shallow-fry until golden brown, then drain on paper towel. Toss the tofu in the flour mixture and fry until golden all over, with a thin crust. Reserve and clean out the wok.</p> <p><strong>Add 1 tbsp oil</strong> to the wok. When just smoking, add onion, capsicum, chilli, garlic and crushed black pepper and stir-fry until fragrant. Add stock, soy sauce, oyster sauce and caster sugar and reduce slightly. Check seasoning, then add the tofu and eggplant to the sauce. Warm through.</p> <p><strong>Garnish</strong> with shallots and coriander and serve with jasmine rice.</p> <p> <br>Serve with Neil Perry's <a href="http://www.goodfood.com.au/good-food/celebration/recipe/duck-sang-choi-bao-20141215-3ml4m.html?rand=1418684208036">duck sang choi bao</a> as part of a banquet.</p>
