HOT & SOUR AUBERGINE

Hot & sour aubergine image

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 12

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Ingredients

1 large aubergine , or 2 medium, cut into long batons
100g green beans , trimmed and halved
2 tbsp vegetable oil
1 large onion , cut into thick half-moons
1 red chilli , halved, deseeded and thinly sliced
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp tomato purée
2 tbsp Chinese black vinegar or balsamic vinegar
1 tbsp golden caster sugar
1 tsp cornflour dissolved in 2 tbsp water
cooked rice , to serve

Steps:

Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
To make the sauce, combine all the ingredients in a small bowl and set aside.
Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides - don't turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.
Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.

Nutrition Facts : Calories 301 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 13 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium