Ad

  • 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

For the sauce

Nutrition: per serving

  • kcal301
  • fat12g
    low
  • saturates2g
  • carbs34g
  • sugars28g
  • fibre13g
  • protein6g
  • salt2.8g

Method

  • step 1

    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.

  • step 2

    To make the sauce, combine all the ingredients in a small bowl and set aside.

  • step 3

    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.

  • step 4

    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.

Recipe from Good Food magazine, September 2015

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.13 ratings

dljames

question

Can I replace the two 2 tbsp of dark soy sauce and 2 tbsp of light soy sauce with 4 tbsp of low sodium soy sauce I already have?

lulu_grimes avatar
lulu_grimes

Hello, Yes you can, the flavour won't be quite as rounded but it will still taste good. I hope this helps.

louiseholistic

A star rating of 4 out of 5.

This was really tasty and easy to make, although the cooking took a lot longer than 10 mins, more like 30.

JannekeK

A star rating of 5 out of 5.

Delicious flavours. I added some garlic with the onion and some lime juice and ground black pepper in the final stage. I soaked the aubergines which I had never done before - next time I think I will just leave them to release their juices between layers of kitchen towel sprinkled with salt. Also, I…

RosieVimes avatar

RosieVimes

A star rating of 4 out of 5.

Good flavours and really filling. Served ours with noodles instead of rice and left out the caster sugar. Definitely one to return to!

Julia S

A star rating of 2 out of 5.

Really did not enjoy this dish. Just not hot enough or sour enough!

Ad
Ad
Ad