Szechuan Eggplant & Aromatic White Rice – Happy Lunar New Year!

Rinse the rice thoroughly, at least two times, in cold water until the water runs clear.

Put the rice in a heavy-bottomed saucepan and add the water.

Add cardamom, anise star, oil, and salt. Bring the rice to a boil, uncovered, over high heat.

Stir and reduce the heat to low.

Cover and simmer for up to 15 minutes, or until all the water has been absorbed.

Remove from the heat and allow to stand for 10 minutes.

Trim the eggplant and cut into 1 inch wide wedges.

Heat the oil in a wide frying pan, add the eggplant in 2 batches, fry until soft and brown. Set aside.

In the same pan, add the shallots, garlic, and chili sauce and cook for a couple of minutes.

Meanwhile, in a small bowl mix together the soy sauce, vinegar, corn starch, sugar, and salt to make the Szechuan Sauce.

Add the water to a frying pan with shallots and sauce.

Let it boil for a couple of seconds, then add the eggplant and toss.

Cook for 1 to 2 minutes more.

Add fresh herbs and adjust the seasoning.

Serve with aromatic white rice.