LEE KUM KEE

Ken Hom’s Braised Spicy Aubergines

Serves 4

Ingredients

450g (1 lb) aubergines
1½ tbsp groundnut or vegetable oil
1 tbsp sugar
1 tbsp cider vinegar
2 tsp Sichuan peppercorns, roasted and ground
2 tsp salt
300 ml (10 fl oz) vegetarian stock or water
2 tbsp garlic, finely chopped
1½ tbsp fresh ginger, finely chopped
3 tbsp spring onions, white part only, finely chopped

Garnish

2 tbsp green spring onion tops, chopped

Method

1 Trim and cut the aubergines into 2.5 cm (1 inch) cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.
2 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. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
3 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 garnish with the chopped spring onions tops.
PREP TIME: 15 MINS, COOKING TIME: 20 MINS
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