Ingredients
- oil
- aubergines 2, cut into batons
- minced pork 100g (optional)
- garlic 2 cloves, crushed
- Szechuan chilli bean paste (we used Ma Po sauce)
- ginger grated to make 1 tsp
- golden caster sugar 1 tbsp
- vegetable stock 100ml
- cornflour 2 tsp
- Chinese black vinegar 4 tbsp
- spring onions 2, sliced
Method
-
Step 1
Heat some oil in a wok and fry the aubergine batons until they are brown and blistered and meltingly tender, add more oil if you need to.Add in the mince, if using, and fry for a few minutes until browned and cooked.Add the garlic and stir once or twice then add the bean paste, ginger and sugar and stir-fry for a minute or two.Add the stock and bring to a simmer for a minute. Mix the cornflour with a little water to make a paste, stir this into the aubergine and cook for a minute, then add the vinegar and spring onions and cook for a minute before serving. Sprinkle with a few more spring onions to serve, if you like.
Nutritional Information
- Kcals 95
- Fat 4.5g
- Saturates 0.8g
- Carbs 9.2g
- Fibre 4.4g
- Protein 2g
- Salt 0.3g