红烧茄子 Braised Spicy Aubergines

Serves 4

Preparation: 15 minutes

Cooking time: 20 minutes

Ingredients:

450g (1 lb) aubergines

2 teaspoons salt

1½ tablespoon groundnut or vegetable oil

2 tablespoons garlic, finely chopped

1½ tablespoon fresh ginger, finely chopped

3 tablespoons spring onions, white part only, finely chopped

2 tablespoons Lee Kum Kee Premium Dark Soy Sauce

1 tablespoon Lee Kum Kee Chilli Garlic Sauce

1 tablespoon Lee Kum Kee Chiu Chow Chilli oil

1 tablespoon sugar

1 tablespoon cider vinegar

2 teaspoons Sichuan peppercorns, roasted and ground 300 ml (10 fl oz) vegetarian stock or water

To garnish: 2 tablespoons green spring onion tops, chopped

1.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.

2.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.

3.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.

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.