Qing Jiao Qie Zi (Chinese Aubergine & Green Pepper Stir-Fry)

Ingredients

For 4 portions

• 🍆 600g aubergine
• 🫑 180g padron peppers
• 🏺 50ml sunflower oil
• 🧄 15g garlic
• 🪴 8g ginger
• 🥣 30ml soy sauce
• 🥣 10ml rice vinegar
• 🍚 8g sugar
• 🌾 8g corn starch
• 🥤 80ml tap water
• 🧅 20g spring onions
• 🏺 5ml sesame oil
• 🍚 280g rice (dry)

Method

1. Rinse the rice and cook it in about twice its volume of water for 12–15 minutes until tender. Keep it warm.
2. Cut the aubergines into thick rounds or chunks. Cut the green peppers into short lengths.
3. Mix the soy sauce, rice vinegar, sugar, cornflour and water in a cup to make the sauce.
4. Heat most of the oil in a wok or large frying pan over a medium-high heat. Fry the aubergine in batches for 6–8 minutes, turning, until golden and soft right through. Lift out onto a plate.
5. Add the rest of the oil and stir-fry the green peppers for 2 minutes until blistered in spots.
6. Add the chopped garlic, ginger and the white part of the spring onion and stir for 30 seconds.
7. Return the aubergine, stir the sauce and pour it in. Toss for 1 minute until glossy and slightly thickened.
8. Turn off the heat, drizzle with sesame oil, scatter over the spring onion greens and serve with the rice.