This easy and delicious spicy braised aubergine recipe by world renowned chef Ken Hom utilises some of his favourite Lee Kum Kee products.
Watch the video above to see how Ken uses what he calles the 'Holy Trinity' of chopped garlic, ginger and spring onion as the base for this incredibly warming dish.
Trim and cut the aubergines into 2.5 cm cubes. Put onto a sieve and sprinkle with the salt and leave them to drain for 20 minutes. Then rinse them under cold running water and pat dry with kitchen paper.
Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute. Then add the rest of the ingredients including the sauce. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and scatter over the sesame seeds.
PREPARATION TIME: 15 MINS, COOKING TIME: 20 MINS
