Aubergine in plum sauce
A quick steam softens aubergine before it reaches the frying pan.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 2 servings
Your new skill: Start with preparation, then work through one step at a time.
A quick steam softens aubergine before it reaches the frying pan. That leaves the final stir-fry free to concentrate on the sticky plum sauce.
Your ingredients
Get ready: Knife, steamer, bowl and deep frying pan or wok.
- 1 large aubergine, cut into chunks
- 1 tbsp cooking oil
- 1½ tbsp Chinese plum sauce
- 2 tsp light soy sauce
- 1 tsp water, instead of cooking wine
- 1 tsp water
- 5 garlic clove, crushed
- 1 tsp minced ginger
- 2 spring onion, chopped
- Fresh chilli, chopped
Let’s make it
-
Steam the chunks
Cut aubergine into bite-sized pieces. Steam over boiling water for 3–4 minutes or until beginning to soften, allowing longer for large chunks. Drain away collected water.
-
Mix the glaze
Combine plum sauce, soy sauce and 2 tsp water. Keep the chopped garlic, ginger, spring onions and optional chilli ready.
-
Brown gently
Heat the oil, briefly fry garlic and ginger, then add aubergine. Turn the pieces until they begin to brown.
-
Coat and serve
Reduce the heat and add the glaze, spring onion and chilli. Toss gently until the aubergine is tender throughout and evenly coated. You are ready to serve.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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