Name: Hot & sour aubergine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large aubergine or 2 medium, cut into long batons; 100g green beans trimmed and halved; 2 tbsp vegetable oil; 1 large onion cut into thick half-moons; 1 red chilli halved, deseeded and thinly sliced; 2 tbsp light soy sauce; 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

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Hot & sour aubergine

Hot & sour aubergine

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

plus soaking

A star rating of 4.5 out of 5.13 ratingsRate

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This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large aubergine

or 2 medium, cut into long batons
100g green beans

trimmed and halved
2 tbsp vegetable oil
1 large onion

cut into thick half-moons
1 red chilli

halved, deseeded and thinly sliced

For the sauce

2 tbsp light soy sauce
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

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Nutrition: per serving

kcal301
fat12g

low
saturates2g
carbs34g
sugars28g
fibre13g
protein6g
salt2.8g

Method

step 1

Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
step 2

To make the sauce, combine all the ingredients in a small bowl and set aside.
step 3

Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.
step 4

Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.

Recipe from Good Food magazine, September 2015

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A star rating of 4.5 out of 5.13 ratings

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