About this recipe:This is a delicious vegan-friendly dish, which is packed full of flavour. Chinese aubergine are stir-fried with ginger, then tossed with a sweetened soy sauce. Enjoy with freshly cooked rice.
3 1/2 tablespoons vegetable oil
500g Chinese aubergine, cut into 4cm sections, then each cut into quarters
20g finely chopped ginger
1 1/2 tablespoons sugar
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
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Method Prep:10min › Cook:12min › Ready in:22min
Heat a wok over medium heat, add the oil and heat until very hot. Stir fry the aubergine and ginger for 10 minutes or until the aubergine is soft. If necessary, add more oil.
Mix sugar, light soy sauce and dark sauce soy in a small bowl. Add this to the wok and stir to coat the aubergine pieces; cook for an additional 2 minutes before serving.
Chinese aubergines look like purple courgettes. You can purchase them in Chinese/Oriental speciality shops. Alternatively, you can use ordinary aubergines.