4 January 2016
Aubergine and Chilli Stir Fry
1. First prepare the vegetables. Quarter the aubergine lengthways then cut it into thin slices. Trim and chop the spring onions into short lengths. Deseed and chop the peppers into short thin strips. Deseed and finely chop the chilli. Peel and grate the ginger. Peel the garlic.
2. Heat 2 tablespoons of sunflower oil in a large wok and, when it is hot, tip in the aubergine slices and stir fry them for about 4 minutes, until they begin to brown. Lift them out onto a plate. 3. Add another tablespoon of oil to the wok and add the chopped peppers
stir fry them for just a minute or two. Stir in the fresh chilli and the grated ginger, crush the garlic and add that too, and cook for another minute. 4. Put the tomato puree and crushed chillies into the wok and stir, with a grinding of salt and black pepper. Tip the aubergines back in and mix together. 5. Add the hot stock and stir, then allow to simmer gently for 4-5 minutes to cook the aubergine through, stirring occasionally. 6. Spoon in the soy sauce and the vinegar, sprinkle in the sugar and stir. Add the rice noodles and combine with the vegetables, cooking briefly just to heat the noodles through. [I used ready-to-wok noodles
if you use dried ones, just follow the directions on the packet.] Serve garnished with chopped coriander.