2 Tablespoons Soy sauce
1 inch piece of lemon grass stalk, crushed and finely chopped
1 Tablespoon Chilli sauce
2 Tablespoons peanut oil.
What we do,
Combine the Peanut butter, soy sauce & chilli sauce.
Heat a thick bottomed wok with the oil & add the garlic and lemon grass. Roast till fragrant.
Now mix in the peanut butter mixture, and combine everything on a low heat. Don't let it boil.
Add the Hokkein noodles at this stage and toss around to coat properly.
The Szechuan Eggplant traditionally is made with meat, so I decided to leave the meat and put in everything else. I had a lovely flavoured gravy with chunky eggplant, which demands second helpings!
For the Vegan Szechuan Eggplant we need,
1 large Eggplant, cubed into 1 inch pieces
1 Tablespoon Ginger Garlic paste
1 teaspoon chilli paste or 3/4 teaspoon chilli flakes
5 Tablespoons vegetable oil, for frying the Eggplant
2 Tablesppons Soy sauce
2 Tablespoons Balsamic vinegar
3 teaspoons corn flour & 1/2 cup water to mix into
5 green Shallots, finely chopped
Salt to taste.
What to do next
Heat the wok with the oil in it and, add the eggplant pieces. Shallow fry till golden and remove the eggplant. Keep aside.
In the leftover oil, heat the ginger garlic paste. Add the chilli paste after the raw smell's gone.
Add the Soy sauce, Balsamic vinegar and salt and stir well.
Add the corn flour mixture in and combine well, as it starts to thicken add in the eggplant and coat well. Turn off the heat.
Garnish with the green shallots before serving.
So tell me dear reader, what is your favourite hawker fusion food?