Ingredients
- 1 large aubergine
- 2 tablespoons salt
- 1 teaspoon freshly-grated ginger root
- 1 tablespoon red chile paste with garlic
- 1 tablespoon chinese rice wine
- 1 tablespoon soy sauce, light
- 1 tablespoon sweet bean sauce
- 1 tablespoon hot bean sauce
- 3 tablespoons peanut oil
- 3 garlic cloves, minced
- 4 green onions, chopped
- 1 tablespoon toasted sesame oil
- green tops of 3 green onions, chopped for garnish
Make it step by step
- Cut off the stem of the aubergine and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels.
- Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside.
- Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the aubergine and green onion. Stir-fry over high heat until the aubergine is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes.
- Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.