From khinskitchen.com

Aubergine Stir Fry

4 servings · 10 min prep · 20 min cook

Ingredients

Ingredients

• 2 medium aubergine
• 1 tbsp cornstarch for coating
• 1 bell pepper
• 3 cloves garlic, minced
• 2 spring onions, cut into 2 inch pieces
• 1 tbsp soy sauce
• 1 tbsp vegetarian stir fry sauce
• 1 tsp sesame oil
• 2 tbsp cooking oil
• 1 tsp cornstarch for slurry
• 4 tbsp water
• to taste salt and white pepper

Steps

1. Cut the 2 medium aubergine into thick strips. Add them to a bowl and sprinkle salt over them, toss well and let it rest for 15 minutes.

   15 min

2. Rinse with cold 4 tbsp water and squeeze the excess water out. Gently pat dry with kitchen paper. Toss and coat with 1 tbsp cornstarch.
3. Heat 1 tbsp oil in a wok or large pan over medium high heat. Add the 2 medium aubergine and 1 tbsp stir fry until softened and lightly brown.
4. In the same pan, add 3 cloves minced garlic and sliced 1 bell pepper and 1 tbsp stir fry for 2 to 3 minutes until slightly softened but still vibrant.

   2 to 3 min

5. Pour in 1 splash (approximately 2 tbsp) water along with 1 tbsp soy sauce, 1 tbsp stir fry sauce, to taste salt, and white pepper. Stir well and bring everything to a gentle simmer.
6. Return the 2 medium aubergine and 1 bell pepper to the pan and toss gently so everything is coated in the 1 tbsp sauce.
7. Stir in 1 tsp mixed with 2 tbsp water cornstarch slurry and cook for another minute until the 1 tbsp sauce thickens and becomes glossy. Turn off the heat and finish with 2 spring onions and 1 tsp sesame oil.

   1 min

Nutrition

Per serving

kcal

151

protein

3 g

carbs

19 g

fat

8 g

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