Eggy fried rice
Introduce your kids to Chinese-style food with this tasty, quick, rice recipe
Hot & sour aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2-3 tbsp vegetable oil
- 1 large or 2 smaller auberginescut into 2.5cm chunks
- 1 large onioncut into half moons
- 2 garlic clovesthinly sliced
- 1 red chillithinly sliced
- small pack coriander
For the sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese black or red wine vinegar
- 1 tbsp golden caster sugar
- 1 tsp cornflourdissolved into 2 tbsp water
Nutrition: per serving
- kcal298
- fat18g
- saturates2g
- carbs29g
- sugars23g
- fibre7g
- protein5g
- salt1.8g
Method
step 1
In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) – this will take about 15 mins. Set aside.
step 2
Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.
