Aubergines in spicy yellow bean sauce
Aubergines (or eggplants) are, in my view, a seriously underrated vegetable. They are a top-tier flavour sponge and cook very quickly. I like to pair this side dish with a protein main that isn’t spicy and isn’t stir-fried; e.g. Lime, Coriander and Shrimp Paste Chicken or Trout with Tamarind, Chinese Mushrooms and Celery. This way, I can cook the aubergines while the other dish is cooking in the oven or steamer.
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A recipe for aubergines in spicy yellow bean sauce
Recipe information
Yield
Serves 4
Ingredients
Seasoning
Preparation
Step 1
Cut off both ends of the aubergines and discard. Slice in half lengthways and then cut into 3 x 1cm (1¼ x ½in) batons.
Step 2
Mix the seasoning ingredients together in a small bowl.
Step 3
Heat the oil in a non-stick wok over a medium-high heat. Stir-fry the ginger for 30 seconds, then add the garlic and stir-fry for a further 10 seconds. Add the salt and the aubergine batons, and stir-fry for 6 minutes.
Step 4
Add the seasoning mixture, spring onions and red chilli, and stir-fry for 1 minute.
Step 5
Garnish with reserved spring onions and serve immediately.
