1. Place the aubergine chunks on a plate, sprinkle them with the salt and leave to stand for 15-20 minutes. Rinse well, drain and dry thoroughly on kitchen paper. Toss the aubergine cubes in the chilli powder.
2. Heat a wok and add the oil. When the oil is hot, add the aubergine chunks with the rice wine or sherry. Stir constantly until the aubergine chunks start to turn a little brown. Stir in the water, cover the wok and steam for 2-3 minutes. Season to taste, then spoon on to a serving dish, sprinkle with sesame seeds and serve.
If you cant get a hold of chili bean sauce, use 15-30 ml/ 1-2 tbsp chili paste mixed with 2 crushed garlic cloves, 15 ml / 1 tbsp each dark soy sauce and rice vinegar, and 10ml/2 tsp light soy sauce.
Scant = not quite a 1/2 cup so don't fill it to the measure
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1524.8mg||53 %|
|Potassium 57.9mg||2 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 1g||1 %|
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Calories per serving: 10
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