Braised Spicy Aubergines by Ken Hom
What You Will Need
Ingredients
- 450g (1 lb) aubergines
- 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp Lee Kum Kee Chiu Chow Chilli Oil
- 1½ tbsp groundnut or vegetable oil
- 1 tbsp sugar
- 1 tbsp cider vinegar
- 2 tsp Sichuan peppercorns, roasted and ground
- 2 tsp salt
- 300 ml (10 fl oz) vegetarian stock or water
- 2 tbsp garlic, finely chopped
- 1½ tbsp fresh ginger, finely chopped
- 3 tbsp spring onions, white part only, finely chopped
- Garnish
- 2 tbsp green spring onion tops, chopped
Made with
Lee Kum Kee products
How to make it
Trim and cut the aubergines into 2.5 cm (1 inch) cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.
Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute. Then add the rest of the ingredients. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped spring onions tops.
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