1 tsp Szechuan pepper from COOKandGRILL
900 g eggplant
14 g mu-err mushrooms, dried
5 cloves of garlic
5 spring onions
10g chilli paste
15 ml sherry, dry
10 grams of ginger
10 g hibiscus-rose blossom sugar COOKandGRILL
10 ml soy sauce
10 g cornstarch, cornflour
½ tsp salt
400 ml oil for frying
Preparation:
Soak the mu-err mushrooms in plenty of lukewarm water and leave for at least 30 minutes. Wash the eggplant and cut into French fries-sized pieces. Heat up plenty of oil for frying to 190 °C (test with a stick). Fry the aubergine strips in the oil for approx. 2 - 3 minutes. Then drain on kitchen paper.
Peel and crush the garlic. Peel and slice the ginger. Wash the spring onions and cut into pieces approx. 3 - 5 cm long. Separate white and green parts.
Make a spice paste with sherry, salt, hibiscus rosemary sugar , soy sauce and the green parts of the spring onions. Drain the mu-err mushrooms and chop into 3-4cm pieces.
Put 2-3 tablespoons of oil in the pan or wok and heat. Add Szechuan pepper to the pan and roast for about 1 minute - a distinct scent should develop. Then lift out the pieces of pepper with a sieve scoop and set aside.
Put the crushed garlic cloves in the hot oil. Fry briefly and add the ginger pieces and the white parts of the spring onions. Stir briefly and turn off the heat. Stir in the chilli paste. Now add the aubergine strips and the mu-err mushrooms. Simmer on medium heat for 2-3 minutes.
Stir in the previously prepared spice paste and simmer briefly. Then mix the cornstarch with 1 tablespoon of water and add to the simmering food. Bring to the boil briefly over a higher heat, stir in the roasted Szechuan pepper pieces and serve with rice.