Aubergine stir-fry

Name: Aubergine stir-fry
Total time: 30 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: sesame oil; 3 cloves garlic, crushed; 2 spring onions, sliced; thumb-sized piece ginger, shredded; 1 red chilli, seeded and sliced; 4 baby aubergines, cut into wedges; 1 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 tbsp mirin; 1 tsp cornflour; 1 tsp sesame seeds; to serve steamed rice

Preparation and cooking time
- Total time30 mins
Easy
Serves 2

Ingredients

sesame oil
3 cloves garlic, crushed
2 spring onions, sliced
thumb-sized piece ginger, shredded
1 red chilli, seeded and sliced
4 baby aubergines, cut into wedges
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp mirin
1 tsp cornflour
1 tsp sesame seeds
to serve steamed rice

Method

STEP 1
Heat a tbsp oil in a wok, stir-fry the garlic, most of the spring onion, ginger and chilli for 2 minutes until fragrant.
STEP 2
Add the aubergine with a splash of water and simmer for 10-15 minutes until soft. Turn up the heat and add the vinegar, soy and mirin and cook until the liquid has halved. Mix the cornflour with a splash of water, stir in and cook for another 2 minutes.
STEP 3
Serve on rice and scattered with sesame seeds, the rest of the spring onion and chilli slices.