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Hot & Sour Aubergine

This photo is a bit dark in colour but the flavours are vibrant and delicious and we’re now converts to soaking aubergine in brine before stir-frying to give a soft, velvety texture.

Hot & Sour Aubergine – serves 2

  • 1 large or 2 medium aubergines, cut into long batons
  • 100g green beans, halved
  • 2 tbsp vegetable oil
  • 1 large onion, thickly sliced
  • 1 red chilli, deseeded and thinly sliced

FOR THE SAUCE:

  • 2 tbsp light soy sace
  • 2 tbsp dark soy sauce
  • 1 tbsp tomato purée
  • 2 tbsp Chinese black vinegar or balsamic vinegar
  • 1 tbsp golden caster sugar
  • 1 tsp cornflour dissolved in 2 tbsp water
  • cooked rice, to serve

Put the aubergine slices into a bowl of lightly salted water and leave to soak for 30 minutes, then drain and pat dry.

Blanch the green beans in boiling water for a minute, then rinse in cold water and drain.

Combine all of the sauce ingredients in a small bowl and set aside.

Heat the oil in a large frying pan or wok over a medium-high heat, then cook the aubergine until well browned on all sides. When the aubergine is starting to take on a good colour, add the onion and chilli and continue to stir-fry for 4 minutes or until soft.

Add the sauce and green beans, cover with a lid, then turn down the heat and simmer for 2 minutes or until the aubergine is soft. Serve with rice.

(Original recipe from BBC Good Food)

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