Skip the meat and try out a saucy vegetarian stir-fry with soy and vinegar sauce, fresh coriander and spicy chilli
Ingredients
- 2-3 tbsp vegetable oil
- 1 large or 2 smaller aubergines, cut into 2.5cm chunks
- 1 large onion, cut into half moons
- 2 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- small pack coriander
For the sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese black or red wine vinegar
- 1 tbsp golden caster sugar
- 1 tsp cornflour, dissolved into 2 tbsp water
Method
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In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) – this will take about 15 mins. Set aside.
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Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.