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Aubergine in Spicy Sauce

Recipe #: 33  |  Submitted By: mystic  |  Last Modified: 17 Dec 2007

Description: Aubergines are given a royal treatment in this recipe, where they are stir-fried with seasonings more commonly associated with fish cooking.

Servings: 4 servings

Aubergine in Spicy Sauce
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Ingredients for Aubergine in Spicy Sauce

 450g/1 lb aubergines

 3-4 whole dried red chillies, soaked in water for 10 minutes

 vegetable oil, for deep frying

 1 clove garlic, finely chopped

 5ml/1 tsp finely chopped fresh ginger

 5ml/1 tsp finely chopped spring onion, white part only

 115g/4oz lean pork, thinly shredded (optional)

 15ml/1 tbsp light soy sauce

 15ml/1 tbsp light brown sugar

 15ml/1 tbsp chilli bean sauce

 15ml/1 tbsp Chinese rice wine or dry sherry

 15ml/1 tbsp rice vinegar

 10ml/2 tsp cornflour paste

 5ml/1 tsp finely chopped spring onions, green part only, to garnish

 few drops of sesame oil

Directions for Aubergine in Spicy Sauce

Cooking Tip

Soaking dried chillies in water will reduce their spicy flavour. If you prefer a milder chillie taste, soak for longer than the recommended 10 minutes.

1. Cut the aubergines into short strips the size of chips - the skin can either be peeled off or left on, whichever you prefer. Cut the soaked red chillies into two or three small pieces and discard the seeds.

2. Heat the oil in a preheated wok and deep fry the aubergine chips for about 3-4 minutes or until limp. Remove and drain.

3. Pour off the excess oil, leaving about 15ml/1 tbsp in the wok. Add the garlic, ginger, white spring onions and chillies, stir a few times, then add the pork, if using. Stir-fry the meat for about 1 minute or until it becomes pale, almost white, in colour. Add all the seasonings, then increase the heat and bring the mixture to the boil.

4. Add the aubergines to the wok, blend well and braise for 30-40 seconds, then thicken the sauce with the cornflour paste, stirring until smooth. Garnish with the green spring onions and sprinkle with sesame oil.

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