Eye-wateringly spicy and incredibly more-ish. Steaming the aubergine makes it tender and soft, without the enormous amount of oil you would use if you fry them. Feeds 2
- 1 aubergine, cut into chunky pieces
- 1 tsp cornflour
- 2 tsp soy sauce
- 1 tbsp black vinegar
- 1 tsp shaoxing rice wine
- 2 tsp sugar
- 1 tbsp veg oil
- 2 cloves garlic, minced
- 2 inch piece fresh ginger, minced
- 3 spring onions, finely chopped
- 100g minced pork (leave out or use tofu if you want a veggie version)
- 1 tbsp chilli paste
- 2 tsp Szechuan chilli oil (substitute fresh chilli or chilli flakes. Or don’t if you feel as though maybe it’s spicy enough already)
- 100g green beans, cut into short lengths
- Line a bamboo steamer with baking parchment and pop the aubergine inside. Stick the lid on and steam over boiling water for 10 mins. Open the steamer and just put on one side
- In the meantime, combine soy sauce, vinegar, shaoxing wine, sugar, cornflour and 50ml cold water in a small bowl, mix well, and set aside.
- Heat oil in a wok, add the garlic, ginger and spring onion, and give it a stir
- Add the minced pork and stir fry until it begins to crisp round the edges
- Add the green beans, chilli paste and chilli oil and stir fry for a couple of mins, adding a splash of water if it’s too sticky
- Pour over the sauce mixture and stir cook for a couple of mins until glossy and thick
- Turn the heat off and add the aubergine and gently stir in
- Serve over steaming white rice with a sprinkle of sesame seeds and fresh red chilli slices over the top
Sophie cooks 