Lee Kum Kee

Country-style Aubergine by Ken Hom

Aubergine is a cooling veggie in Chinese Wisdom but when it cooks with our Chiu Chow Chilli Oil and Lee Kum Kee Sweet Soy Sauce, it becomes a warming dish which able to help heat the body. This is a delicious and unique dish because of its use of spices and seasoning - hot, spicy and sweet all at the same time. It sounds (and tastes) very Sichuan and indeed it is.


2 medium aubergines
2 Tbsp vegetable oil
200g pork mince
2 cloves garlic, finely chopped
1 Tbsp finely grated fresh ginger
2 tsp white sugar
120 ml water
1 spring onion, trimmed and finely sliced


1 Trim and cut the aubergine into 2.5 cm (1 inch) cubes. Place in a colander and leave them to drain for 20 minutes.
2 Rinse them under cold running water and pat them dry with kitchen paper.
3 Pour the oil into a wok or large frying pan and carefully heat. When it is very hot and slightly smoking, add the aubergine and stir fry for 4 minutes or until it is golden on all sides.
4 Use a slotted spoon to lift the aubergine onto a plate.
5 Add the pork to the hot wok and stir-fry for 3 minutes. Then add the garlic and ginger and stir-fry the mixture for 2 minutes.
6 Next, add the Soy Sauce, sugar, Chilli Oil and water. Bring the mixture to the boil and return the aubergines to the wok.
7 Continue to cook over high heat until the aubergine is tender and most of the liquid has evaporated.
8 Sprinkle with spring onions, then serve at once or let cool and serve at room temperature.
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