25 February 2011

Aubergine Clay Stewpot

This was something I learned to make in China, it was my favourite dish from the local restaurant we used to frequent and we pretty much ate it every day! The name is a bit misleading though as this dish is neither stewed or has anything to do with clay it's actually closer to a stir-fry and it's really easy to make.
  • Aubergine
  • Courgette
  • Pepper
  • Fresh chilli
  • Rice Vinegar
  • Mushroom Oyster Sauce
  • Oil
  • Cornflower

    Peel and slice the aubergine, courgette and pepper and finely chop the chilli.

    Heat some oil in wok and lightly coat the aubergine and courgette with cornflower.

    Once the oil is hot place the aubergine and courgette into the wok and cook until they are crisp and lightly browned then take them out of the wok and place on some kitchen roll to absorb any excess oil.

    Drain the excess oil from the wok and place back on a high heat.

    Add the cooked aubergine and courgette along with the chopped pepper and chilli into the wok along with a tablespoon of the rice vinegar and 2 tablespoons of the mushroom oyster sauce, stir the sauce through and cook for a few minutes.

    Serve with rice and enjoy the taste of China!

    Eat & Stay Healthy

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