THE VINEGAR-FIRE FUNGAL

(Our Play on Szechuan Mapo Eggplant)

THE VINEGAR-FIRE FUNGAL

Ingredients: 2 Eggplants (cut into cubes), 1 tbsp Chili bean paste (Doubanjiang), 1 tsp Szechuan peppercorns, 100g Pork or Soy mince, 1 tbsp Ginger-garlic paste, 1 tbsp Soy sauce, 1 tsp Sugar, 1 tsp Vinegar...

Ingredients

  • 2 Eggplants (cut into cubes)
  • 1 tbsp Chili bean paste (Doubanjiang)
  • 1 tsp Szechuan peppercorns
  • 100g Pork or Soy mince
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Soy sauce
  • 1 tsp Sugar
  • 1 tsp Vinegar

Cooking Method

  1. The Scorch Fry eggplant in oil on high heat until soft and charred at the edges; remove.
  2. The Architect In the same pan, fry mince and ginger-garlic until browned.
  3. The Bloom Add chili paste and peppercorns with a 30ml splash of water; fry until the oil turns bright red.
  4. The Marriage Toss the eggplant back in with the silk ingredients; simmer for 3 minutes until coated.
  5. The Final Flourish Top with a massive hit of raw spring onions.

Cuisine: Asian

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