Spicy Eggplant & Garlic Sauce

1 Chinese eggplant, cut into 4 pieces, lengthwise, then cut into cubes

half carrot, sliced

half green onion, shredded

3 slices of ginger, finely chopped

6-8 cloves of garlic, finely chopped

2 tbsp vegetable oil

vegetable oil for deep-frying

Mixture A

1/4 cup cornstarch

1/4 cup flour

1/3 cup water

dash of pepper or 5 Spice

1 tbsp soy sauce

1/2 tsp salt

Mixture B

2 tbsp cornstarch

1 cup water

1 tbsp sugar

1 tbsp rice vinegar

1/2 tsp salt

3-6 tbsp Szechuan chili black or red bean paste

1 tsp dark soy sauce

Toss eggplant in mixture A. 

Heat the vegetable oil for deep frying, add eggplant and cook until brown - set aside.

Heat 2 tbsp vegetable, stir fry green onions (keep some for later), ginger and half garlic for a little while, then add carrots, stir-fry briefly. Add mixture B and another half garlic. Stir until thickened.

Spoon hot sauce over eggplant, sprinkle with remaining shredded green onions.