Eggplant Kung Pao

Ingredients

• 🧂Saltto taste
  
• 🫙Ginger4 cloves, minced
  
• 🌶️Dried Red Chilies8
  
• 🥬Bell Pepper1, sliced
  
• 🧅Spring Onions3, cut into batons
  
• 🫙Soy Sauce2 tbsp
  
• 🫙Peanuts80 g
  
• 🌶️Sichuan Peppercorns1 tsp
  
• 🍆Eggplant2 large
  
• 🫙Peanut Oil2 tbsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Get your wok ripping hot and add the Peanut Oil — it should shimmer instantly.

2. 2

   Toss in the ginger and sichuan peppercorns for 15 seconds, no longer, so they perfume the oil without burning.

3. 3

   Add the eggplant and stir-fry hard, keeping everything moving until just cooked through.

4. 4

   Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.

5. 5

   Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.