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Spicy Eggplants
(Serves 4)

1 lb eggplants
2 tsp salt
3 tbsp vegetable oil
2 garlic cloves, crushed
1-inch piece fresh root ginger, chopped
1 onion, halved and sliced
1 fresh red chili, sliced
2 tbsp dark soy sauce
1 tbsp hoisin sauce
½ tsp chili sauce
1 tbsp dark brown sugar
1 tbsp wine vinegar
1 tsp ground Szechuan pepper
1¼ cups vegetable stock

1. Cut eggplants into cubes. Place eggplants in a colander and sprinkle with the salt. Let stand for 30 minutes. Rinse the eggplants under cold running water and pat dry with paper towels.

2. Heat the oil in a preheated wok and add garlic, ginger, onion and fresh chili. Stir-fry for 30 seconds and add the eggplants. Continue to cook for 1-2 minutes.

3. Add the soy sauce, hoisin sauce, chili sauce, sugar, wine vinegar, Szechuan pepper and vegetable stock to the wok, reduce the heat and leave to simmer, uncovered, for 10 minutes, or until the eggplants are cooked. Increase the heat and boil to reduce the sauce until thickened enough to coat the eggplants.

(Source: Jenny Stacey, Cookshelf: Chinese)