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.Â
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.