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450 g
2-3 tablespoons
1
2
1/2 teaspoon
2-3
2
1 tablespoon
1 teaspoon
1 tablespoon
115 ml
2 teaspoons
1/2 teaspoon |
aubergines, cut into small strips, rather like potato chips
vegetable
oil
clove
garlic, chopped
shallots,
finely chopped
sugar
small hot
red chilies, seeded and chopped
tomatoes,
cut into wedges
soy sauce
chili
sauce
rice
vinegar
vegetarian
stock
corn flour
sesame oil
coriander
sprigs, to garnish |
Method :
- Stir fry aubergines in a dry wok
or frying pan for 3-4 minutes until soft and a small amount of
natural juice has appeared.
- Remove and set aside.
- Heat oil and stir fry garlic and
shallots for about 30 seconds.
- Add aubergines, salt, pepper,
sugar and chilies and stir fry for 2-3 minutes.
- Add tomatoes, soy sauce, chili
sauce, rice vinegar and stock, blend well and bring to the oil.
- Reduce heat and simmer for 3-4
minutes.
- Mix corn flour with 1 tablespoon
water and stir into sauce to thicken it.
- Blend in sesame oil, garnish and
serve at once.
Serves 4
Variation :
For non-vegetarians, fish sauce or shrimp
paste can be used instead of soy sauce. Chicken stock can be used
instead of vegetarian stock.
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