But I'm not really a fan of aubergines anyway - too mushy. - Jerry
Another quick and tasty vegetable dish that will accompany most Chinese food.
- 3-4 aubergines
- 3 slices ginger, chopped or grated
- 2 cloves garlic, crushed
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon sugar
- ½ teaspoon sea salt and 6 tablespoons good stock (or omit the salt and use ¼ stock cube and 6 tablespoons of hot water)
- 1 teaspoon sesame oil
- 6 tablespoons vegetable oil
- 3 spring onions (scallions)
- Don't peel or salt the aubergines
- Remove stalks from the aubergines and cut on the diagonal into 5cm x 2.5cm (2" x 1") pieces
- Heat the oil in a wok, add the aubergines and stir-fry over a low heat for 5 minutes or until they begin to turn soft
- Reserving the remaining oil, remove the aubergines from the pan and press lightly over kitchen paper to remove any excess oil
- Add the garlic and ginger and stir-fry for 1 minute
- Add soy sauce, sugar, stock and salt and bring to the boil
- Return the aubergines and cook for 3-4 minutes on a high heat and reduce the stock by half
- Add the vinegar, sesame oil and chopped spring onions and mix well
- Serve immediately
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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