Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 1tbsp rape­seed oil, plus 1tsp 300g pur­ple aubergine, sliced into 1cm x 3cm strips 1 red chilli, de­seeded and finely sliced 1tbsp Shaohs­ing rice wine or dry sherry For the sauce: 1tsp smooth peanut but­ter 1tbsp chilli bean paste 1tsp se­same paste, such as tahini 2tbsp low-sodium light soy sauce 1tbsp Chinkiang black rice vine­gar or bal­samic vine­gar 1tbsp corn­flour 50ml cold wa­ter For the gar­nish and to serve: 1 spring onion, finely sliced 1tsp toasted se­same seeds Wheat flour noo­dles or steamed jas­mine rice METHOD Whisk to­gether all the in­gre­di­ents for the sauce in a jug, then set aside.

Heat a wok over a high heat un­til smok­ing and add one ta­ble­spoon of rape­seed oil. Add the aubergine strips and stir-fry for four to five min­utes while adding small drops of wa­ter to soften the aubergine — about 100ml in to­tal. As the wa­ter evap­o­rates, keep adding more.

Once soft­ened, push the aubergines to one side of the wok and add the sec­ond tea­spoon of rape­seed oil. Fry the sliced chilli for a few sec­onds, then sea­son with the Shaohs­ing rice wine or dry sherry. Give the sauce a stir, then add to the wok and cook gen­tly, stir­ring and toss­ing all the in­gre­di­ents to­gether un­til the sauce is heated through and has coated the aubergines — about two min­utes. Gar­nish with the spring onion and toasted se­same seeds. Serve im­me­di­ately with your choice of noo­dles or rice. SERVES 2

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