Sweet and Spicy Kung Pao
Ingredients
- 2 tbsp szechuan peppercorns
- 2 1/2 tbsps cornflour
- 2 medium eggplants diced
- light olive oil
- 4 cloves of garlic finely sliced
- 5 cm piece of ginger finely sliced
- 2 leeks sliced
- 6 dried red chillies
- 2 tbsp tamari sauce
- 1/2 tbsp rice wine vinegar
- 1 heaped tbsp honey
- 1/2 cup unsalted peanuts
- 1 cup blanched broccoli florets
- 1 cup coriander chopped
- 1 medium cucumber
- 1 large carrot
- 1 cup fresh coriander leaves chopped
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
Preparation
Peel the cucumber and carrot to form long ribbons and place in a bowl
Add the coriander, tamari and vinegar and toss to combine
Set aside
Dry fry the Szechuan peppercorns on high heat until toasted
Transfer to a pestle and mortar and grind to a fine powder
Transfer to a large bowl and add 2 tablespoons of cornflour
Stir to combine
Add the eggplant, and toss to coat
Pour 2cm of oil into a large frying pan over a medium heat
Add the eggplant and fry until golden
About 10 mins
Transfer to a layer of kitchen paper to drain
Pour 2cm of oil into a large frying pan over a medium heat. Add the eggplant and fry until golden. About 10 mins. Transfer to a layer of kitchen paper to drain
Trim and slice the leeks in 1 cm rounds. Discard the oil from the pan add 1 tablespoon fresh oil. Add the garlic and ginger and fry until golden. Stir in the leeks and chillies and fry for a further min
Combine 1/2 tablespoon of cornflour and 2 tablespoons of water
Mix in the tamari, vinegar and honey, then pour the mixture into the pan
Bring to the boil and simmer for a few mins until slightly thickened
Stir in the peanuts, eggplant and broccoli until warmed through
Top with coriander and serve with the ribbon salad
