Hoisin eggplant stir fry
Ingredients
- Rice
- 350g chinese eggplants
- 200g pak choi
- 1 tbsp sesame oil
- 2 inch piece ginger, finely chopped
- 3 cloves garlic, finely chopped
- 3 ½ tbsp hoisin sauce
- 1 tbsp soy sauce
- ½ lime, juiced and zested
- 1 small bunch of thai basil
- Chilli flakes
- Chopped spring onion
- Fresh red chilli finely sliced
Steps
- Halve the eggplants and salt the cut half to release their liquid.
- Clean and cook the rice.
- Heat the oil in a wok or frying pan and add the garlic and ginger, cook until fragrant.
- Add the soy sauce, lime zest and lime juice and stir until everything is combined.
- Rinse the excess salt off the aubergine and then pat dry.
- Heat a few tablespoons of oil in the wok and once hot, add the aubergine.
- Cook until the aubergine has gone crisp around the edges and soft throughout.
- Add the sauce and pak choi and stir until the aubergine is thoroughly coated. Then add the thai basil.