Stir-fry recipe for 2 people, takes only 25 mins; recipe has vegetable oil, aubergine, onion, garlic clove, red chilli, coriander, soy sauce, red wine vinegar, golden caster sugar and cornflour.
Hot & sour aubergines
Course: Stir-fry
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: small pack coriander
- Vegetable Oil: 2-3 tbsp vegetable oil
- Garlic Clove: 2 garlic cloves, thinly sliced
- Red Chilli: 1 red chilli, thinly sliced
- Onion: 1 large onion, cut into half moons
- Soy Sauce: 2 tbsp soy sauce
- Aubergine: 1 large or 2 smaller aubergines, cut into 2 1/2 cm chunks
- Golden Caster Sugar: 1 tbsp golden caster sugar
- Red Wine Vinegar: 2 tbsp Chinese black or red wine vinegar
- Cornflour: 1 tsp cornflour, dissolved into 2 tbsp water
Directions
- 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.
- 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.
