Hot & sour aubergine - Good Food Middle East
This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Kitchen towel
- Measuring spoon
- Skillet
- Spatula
- Stove
Ingredients
- 1 large aubergine, or 2 medium, cut into long batons
- 100g green beans, trimmed and halved
- 2 tbsp vegetable oil
- 1 large onion, cut into thick half-moons
- 1 red chilli, halved, deseeded and thinly sliced
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp tomato purée
- 2 tbsp Chinese black vinegar or balsamic vinegar
- 1 tbsp golden caster sugar
- 1 tsp cornflour dissolved in 2 tbsp water
- cooked rice, to serve
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