Chilli & Ginger Aubergine stir fry – Cà Tím Nướng
serves 2 people
1 medium aubergine
2 shallots or a small onion, finely sliced
1 clove of garlic, sliced
½ tablespoon ginger, julienned
1 tablespoon brown sugar
3 tablespoons soya sauce
2 tablespoon rice vinegar
2 tablespoon water
1 teaspoon dried chilli flakes
½ teaspoon corn flour
2 tablespoons vegetable oil for frying
Cut the aubergine in half and then lengthways into 2cm thick sticks. Steam the aubergine in a steamer for about 5 minutes.
Mix the sauce ingredients together: soya sauce, sugar, chilli flakes, salt rice vinegar and water in a small bowl. Mix well and set aside.
Add 1 tablespoon of vegetable oil in a hot wok, before adding the steamed aubergine pieces to be browned off for a few minutes.
Move the aubergine to the side of the wok. Add 1 teaspoon of vegetable oil and add the shallots, frying until fragrant. Then add the ginger, fry until translucent, then the garlic. Fry for a few seconds and mix all the ingredients together.
Pour the sauce mixture all over the aubergine and stir until the sauce has thickened. This can happen very quickly!