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!