Recipe: Chinese Aubergine with Quorn Pieces in Spicy Sauce

[Guest guest]

Chinese Aubergine with Quorn pieces in Spicy Sauce

 

ingredients

 

450 g (1 lb) aubergines

3 - 4 whole dried red chillies, soaked in water for 10 minutes

vegetable oil, for deep frying

1 clove garlic, finely chopped

5 ml (1 tsp) finely chopped fresh ginger

5 ml (1 tsp) finely chopped spring onion, white part only

115 g (4 oz) Quorn pieces(optional)

15 ml (1 tbsp) light soy sauce

15 ml (1 tbsp) light brown sugar

15 ml (1 tbsp) chilli bean sauce

15 ml (1 tbsp) Chinese rice wine or dry sherry

15 ml (1 tbsp) rice vinegar

10 ml (2 tsp) cornflour paste

5 ml (1 tsp) finely chopped spring onions, green part only, to garnish

few drops sesame oil

 

method

1. Cut the aubergines into short strips the size of chips — the skin can either

be peeled off or left on, whichever you prefer. Cut the soaked red chillies into

two or three small pieces and discard the seeds.

 

2. Heat the oil in a preheated wok and deep fry the aubergine chips for about 3

- 4 minutes or until limp. Remove and drain.

 

3. Pour off the excess oil, leaving about 15 ml (1 tbsp) in the wok. Add the

garlic, ginger, white spring onions and chillies, stir a few times. Stir-fry the

Quorn pieces for about 1 minute or until it becomes darker in colour. Add all

the seasonings, then increase the heat and bring the mixture to the boil.

 

4. Add the aubergines to the wok, I blend well and braise for 30 - 40 seconds,

then thicken the sauce with the cornflour paste, stirring until smooth. Garnish

with the green spring onions and sprinkle with sesame oil.

 

 

COOK'S TIP

Soaking dried chillies in water will reduce their spicy flavour. If you prefer a

milder chilli taste, soak for longer than the recommended 10 minutes.

 

serving amount

 

serves 4

[Guest guest]

Sounds yummy! We'll be trying this soon. Thanks! Cyndy