China · Home-style

Stir-Fried Aubergine

Name: Stir-Fried Aubergine
Prep time: 18 min
Cook time: 9 min
Total time: 27 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: aubergine 8 pieces; star anise 1 pieces; spring onion 2 pieces; minced pork 50 g; soy sauce 40 ml; sugar 5 g; vinegar 10 ml

Aubergine cut into diamond pieces and fried hard in plenty of oil, with minced pork, soy sauce and star anise. Soft, savoury and glossy.

27 minutes · 4 servings · Moderate

Aubergine drinks oil and then keeps it, which is why Chinese stir-fries give it more oil than feels comfortable to a cook used to western pans. Drizzling the soy sauce into the spatula held back from the pan lets the hot oil distribute it instead of scorching it. Star anise is optional but is what gives the dish its restaurant aroma.

Ingredients

aubergine8 pieces
star anise1 pieces
spring onion2 pieces
minced pork50 g
soy sauce40 ml
sugar5 g
vinegar10 ml

Directions

1
Wash the aubergines and halve them lengthways. Cut each half into diamond shaped pieces and put them in a bowl ready for the pan.
2
Wash the spring onion and chop it onto the board.
3
Prepare the star anise and put it on the board.
4
If you plan to use mince, fry it first in 10 ml of oil over medium heat until the colour changes (about 1 minute; use 15 ml if it is lean pork), then turn out and set aside.
5
Turn the heat to high and heat the wok until there is no water left inside.
6
Pour cooking oil into the wok, covering the base twice over (you can add more oil, but do not use less).
7
Heat the oil to about 60 percent hot and add the optional ingredients: star anise, dried shrimp and spring onion.
8
If you have no star anise or other optional ingredients, heat the oil to 90 percent hot.
9
When the oil reaches 90 percent heat, tip the aubergine from the bowl into the wok and stir-fry with the spatula.
10
Stir-fry for about 40 seconds, then hold the spatula clear of the pan with the bowl of the blade level with the base and pour the soy sauce into it. About 2.5 spatula loads per person (you can use less soy sauce, but not more, or it will be salty).
11
Once the aubergine is half soft (after about 1 minute), return the fried mince and stir quickly to combine.
12
If you plan to add sugar and vinegar, add the sugar and vinegar.
13
Carry on stir-frying.
14
When all the aubergine has changed colour and softened, lift it out.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.