Chinese
Chinese - Stir fries and Mains
Aubergine in Garlic Sauce
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 large aubergines, cut into batons
- • 2 tbsp doubanjiang (chili bean paste)
- • 1 tbsp soy sauce
- • 1 tbsp black vinegar
- • 1 tbsp sugar
- • 1 tsp cornflour mixed with 2 tbsp water
- • 4 cloves garlic, minced
- • 1 tbsp ginger, minced
- • 4 tbsp vegetable oil
Preparation Steps
1
Phase 1
Fry the aubergine batons in a hot wok until soft and golden, then set aside.
2
Phase 2
Fry the garlic, ginger, and doubanjiang until fragrant.
3
Phase 3
Add the soy sauce, vinegar, sugar, and cornflour slurry, and stir until thickened.
4
Phase 4
Return the aubergine and toss to coat in the glossy sauce.
5
Phase 5
Serve hot over steamed rice.