Hot & sour aubergine

• large aubergine↗1

  or 2 medium, cut into long batons

• green beans↗100g g

  trimmed and halved

• vegetable oil↗2 tbsp tbsp
• large onion↗1

  cut into thick half-moons

• red chilli↗1

  halved, deseeded and thinly sliced

• light soy sauce↗2 tbsp tbsp

  for frying

• dark soy sauce↗2 tbsp tbsp

  for frying

• tomato purée↗1 tbsp tbsp
• Chinese black vinegar or balsamic vinegar↗2 tbsp tbsp
• golden caster sugar↗1 tbsp tbsp
• cornflour↗1 tsp tsp

  dissolved in 2 tbsp water

• cooked rice↗

  to serve

Step-by-step instructions

1. 1

   Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.

2. 2

   To make the sauce, combine all the ingredients in a small bowl and set aside.

3. 3

   Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.

4. 4

   Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.