Hot and sour aubergine with sticky rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 150g sushi rice
- 1 onionhalved and sliced
- 1 auberginechopped into bite-sized pieces
- 1 tbsp vegetable oil
- 2 tbsp golden caster sugar
- 2 tbsp red wine vinegar
- 2 tsp soy sauceplus extra to serve
- 2 tsp cornflour
- 100g green beanshalved
- 1 red chillishredded, plus more to serve
Nutrition: per serving
- kcal515
- fat8.3g
- carbs92.6g
- fibre10g
- protein10.8g
- salt1g
Method
step 1
Cook the rice following packet instructions. Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Stir every few minutes.
step 2
Mix the sugar and vinegar in a small bowl. Add the soy sauce and stir until the sugar dissolves. Add the cornflour and stir until it has dissolved.
step 3
Add the beans and red chilli to the pan and cook for 4 minutes with the lid on. Add the sweet and sour mix, stir and continue cooking for a further 2 minutes with the lid on. Serve with the rice and extra soy and chillies on the side.
