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LKK Hot sour eggplant angle 600x465

Hot & Sour Eggplant

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    20mins

Dinner Holiday Festival Dinner Lunch Asian Food Chinese Food Vegetable Less Than 60 mins

What You Will Need

Ingredients

  • 1 ½ cups white rice
  • 3 tbsp oil
  • 2 eggplant, sliced into 6cm long and 2cm wide batons
  • 4 cloves garlic, crushed
  • 3cm fresh ginger, grated
  • 2 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
  • 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
  • 2 tbsp white vinegar
  • 1 tbsp black vinegar (or balsamic vinegar)
  • 2 tsp sugar
  • 2 tsp cornflour
  • ¼ cup water
  • ½ handful coriander

Made with
Lee Kum Kee products

GLUTEN FREE SOY SAUCE 250MLx6 - FRONT v2

Soy Sauce

Gluten Free Soy Sauce
013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil

How to make it

  1. Rinse the rice and cook according to packet instructions.

  2. In a frying pan or wok on medium - high heat, add a good film of oil. Once the oil is sizzling hot, add the eggplant and stir-fry for 3-4 minutes until browned and beginning to soften. Then add the garlic and ginger. Stir-fry for a further 1 minute.

  3. Next add the chilli oil, soy sauce, vinegar, and sugar. Stir fry for 1-2 minutes.

  4. Mix together the cornflour and water. Stir thoroughly and immediately pour it into the eggplant mixture. Stir fry for 1 minute or until the sauce has thickened.

  5. Remove from the heat, garnish with coriander and serve with steamed rice.

  6. Tips:
    Pork, chicken or beef mince can be added to this recipe. Stir fry it along with the eggplant in step 2.
    Swap out the Gluten Free Soy Sauce for Lee Kum Kee Premium Soy Sauce if you prefer.