Asian cuisine cannot be imagined without rice, which is considered here bread. Boil some rice. I took the basmati rice from the Mistral. One Cup of rice wash, fill with water (for one Cup rice two cups water), cook for 20 minutes on low heat. Once turned off the stove, keep covered for 10 more minutes - let the rice "rest", and becomes white, crisp and delicious.

While cooking the rice, prepare the sauce. For the sauce mix in saucepan all ingredients: 100 ml water: 70 g brown sakhal, rice vinegar - 50 ml, ginger root 20 g (to RUB). garlic - 1 tooth (to crush). soy sauce - 50 ml corn starch - 1 tbsp chili pepper - to taste. Need some fresh ginger, but I prefer pickled - I think with him the better it turns out. Instead of starch you can add flour ( I added flour). All these ingredients mix with a whisk to dissolve the flour, put on fire and boil then simmer on slow heat for 4-5 minutes (until thick).

The sauce is ready taste the taste - if you do not have something correct. For me it was perfect. The sauce is very tasty - it can apply separately to other dishes, it seems to me, to fish he will be very good. The finished sauce was strained.

Here's the sauce turned out thick and flavorful. Sauce aside, prepare ostavlenie products: carcass squid cleaned, cut solomkoy, bell peppers (preferably different colors) cut into strips, eggplant the rifling as you like - strips, cubes or segments, but not thick.

Then on a heated pan put chopped eggplant ( my eggplant without bitterness, if you have the eggplant is bitter, soak it in salt water for 20 minutes, then squeeze), chopped ginger ( I use pickled, it is "softer", but I can take and fresh), crush garlic cloves.

Fried eggplant until almost cooked - about 4-5 minutes, add pre-peeled and diced squid. Stir, cook a minute, add all the sauce, warm another minute, maybe two. Otherwise squid will be rubber.

Turn off and add diced bell pepper, cilantro.

In the middle of the dish put rice around it, put the squid with eggplant and don't forget to pour on the dish all the sauce! it's delicious. Well, our dish is ready. Highly recommend the eggplant to put in more, so they are delicious when soaked with sauce and juices of the squid. And what a delicious rice with this company... Very suggest to try this dish - tasty, unusual, beautiful. It remains to add that the recipe is taken from the book "Asian cooking lessons chef".

Bon appétit!