Chinese Aubergine With Spicy Garlic Sauce

This is a quick and easy Chinese aubergine (eggplant) recipe with a spicy garlic sauce that’s so addictive

 

Servings: Makes 4

Total Time: 20 minutes

 

Ingredients: 

  • 2 tablespoons cooking oil divided
  • 3 aubergines (eggplant) small, cut into long strips
  • 2 cloves garlic finely minced
  • 1 red chilli pepper finely minced
  • 1/2 inch fresh ginger peeled and finely minced
  • 1 green onion chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar Chinese black vinegar
  • 1/2 teaspoon sugar

 

Method:

    • In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat the wok. When the wok is hot, add aubergine (eggplant) in a single layer.
    • Cook for 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The aubergine (eggplant) should have changed in color, the skin wrinkled and the flesh soft.
    • Push aubergine (eggplant) aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant.
    • Combine aromatics with aubergine (eggplant) and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately