红烧茄子 Braised Spicy Aubergines
Preparation: 15 minutes
Cooking time: 20 minutes
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.