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Ingredients
- 3 teaspoons chilli paste
- 2 tablespoons Chinese rice wine
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- 2 teaspoons Chinese black vinegar
- 250 ml (9 fl oz/1 cup) vegetable stock
- 1/2 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 500 g (1 lb 2 oz) eggplant (aubergine), cut into large dice
- 4 garliccloves, finely sliced
- 1 tablespoon julienned fresh ginger
- 4 spring onions (scallions), finely sliced on the diagonal
- 1 red chilli, finely chopped
- steamed jasmine rice, to serve
Method
1. Put the chilli paste, rice wine, soy sauce, sugar, vinegar, stock and sesame oil in a small bowl with 125 ml (4 fl oz/1/2 cup) water. Mix together well to make a sauce. Set aside.
2. Heat a wok until very hot. Add the vegetable oil and swirl to coat the side. Stir-fry the eggplant, garlic, ginger, spring onion and chilli over medium-high heat for 3 minutes.
3. Pour in the sauce and stir to coat the eggplant. Reduce the heat, then cover and simmer for 20 minutes, or until the eggplant is tender and the sauce has been absorbed, stirring occasionally. Serve hot, with steamed jasmine rice.
