Hot & sour aubergines
Ingredients
- Step 1 2-3 tbsp vegetable oil
- Step 2 1 large or 2 smaller aubergines , cut into 2.5cm chunks
- Step 3 1 large onion , cut into half moons
- Step 4 2 garlic cloves , thinly sliced
- Step 5 1 red chilli , thinly sliced
- Step 6 small pack coriander
- Step 7 2 tbsp soy sauce
- Step 8 2 tbsp Chinese black or red wine vinegar
- Step 9 1 tbsp golden caster sugar
- Step 10 1 tsp cornflour , dissolved into 2 tbsp water
Calories: 298
Carbohydrate: 29 g
Protein: 5 g
Fat: 18 g
Cook time: 35 minutes
Prep time: 10 minutes
Total time: 45 minutes
Servings: 2
TAGS
Dinner
Main course
Chinese
Asian
Chinese aubergine
Fibre
Jennifer Joyce
Meal for two
Quick
stir-fry
Vegetarian
Directions
- Step 1 In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) - this will take about 15 mins. Set aside.
- Step 2 Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.