© 2018 Ching He Huang. All rights reserved.

Hot And Sour Aubergine

Serves : 2 Preparation 7 mins Cooking 5 mins Total 12
Nutrition facts: 221.00 calories 4.50g protein 10.80g carbs 8.30g sugars 17.90g fat 3.60g 8.20g fibre 587.00mg sodium
Ingredients: 3 tablespoons Groundnut oil 2 cloves, crushed, peeled and roughly chopped Garlic 1 red, deseeded and finely sliced Fresno chilli 1 green, deseed one half and leave the seeds in the other Fresno chilli 1 inch of fresh root, peeled and finely grated Ginger 1 large, remove the top, sliced into 1cm large slices then into baton pieces Aubergine 150ml Cold water 4 large, top and tail, sliced down the middle and into 2 inch pieces on the angle Spring onion 1 tablespoon Shaosing rice wine 2 tablespoons Chinkiang black rice vinegar 1 pinch Soft brown sugar 2 tablespoons Low sodium light soy sauce A simple Chinese home cooked dish.

Hot And Sour Aubergine

  1. Serves : 2
  2. Preparation time 7 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


221.00

Protein (g)


4.50

Carbs (g)


10.80

Sugars (g)


8.30

Fat (g)


17.90

Sat Fat (g)


3.60

Fibre (g)


8.20

Sodium (mg)


587.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A simple Chinese home cooked dish.

Ingredients
  • Groundnut oil - 3 tablespoons
  • Garlic - 2 cloves, crushed, peeled and roughly chopped
  • Fresno chilli - 1 red, deseeded and finely sliced
  • Fresno chilli - 1 green, deseed one half and leave the seeds in the other
  • Ginger - 1 inch of fresh root, peeled and finely grated
  • Aubergine - 1 large, remove the top, sliced into 1cm large slices then into baton pieces
  • Cold water - 150ml
  • Spring onion - 4 large, top and tail, sliced down the middle and into 2 inch pieces on the angle
  • Shaosing rice wine - 1 tablespoon
  • Chinkiang black rice vinegar - 2 tablespoons
  • Soft brown sugar - 1 pinch
  • Low sodium light soy sauce - 2 tablespoons

Steps

  • Heat a wok over high heat and add the groundnut oil. Add the aubergine pieces to the wok and stir-fry for 2 minutes. Add 50ml of cold water and cook until the water has evaporated. Add another 50ml of cold water and again cook until the water has evaporated. Repeat once again with the water has evaporated and the aubergine pieces have softened.
  • Add the garlic, ginger, and chillies to the aubergine and stir-fry for less than a minute.
  • Season with some Shaosing rice wine or dry sherry and stir-fry for another minute.
  • Season with Chinkiang black rice vinegar, soft brown sugar and low sodium light soy sauce and cook stirring for 1 minute until all the flavours are absorbed into the aubergine.
  • Toss the spring onions into the wok and stir-fry for another minute and then remove and transfer to a dish and serve immediately with rice and other dishes.
Ingredients
  • Groundnut oil - 3 tablespoons
  • Garlic - 2 cloves, crushed, peeled and roughly chopped
  • Fresno chilli - 1 red, deseeded and finely sliced
  • Fresno chilli - 1 green, deseed one half and leave the seeds in the other
  • Ginger - 1 inch of fresh root, peeled and finely grated
  • Aubergine - 1 large, remove the top, sliced into 1cm large slices then into baton pieces
  • Cold water - 150ml
  • Spring onion - 4 large, top and tail, sliced down the middle and into 2 inch pieces on the angle
  • Shaosing rice wine - 1 tablespoon
  • Chinkiang black rice vinegar - 2 tablespoons
  • Soft brown sugar - 1 pinch
  • Low sodium light soy sauce - 2 tablespoons