I always find it difficult to find new vegetarian recipes and usually end up cooking the same recipes over and over but when I tried this, I discovered that it was a keeper. It´s based on a recipe in my Cocinar con Wok book by Anne Wilson, which I´ve adapted, mainly as I can´t get some of the ingredients and although it would probably taste more authentic with those ingredients, I think you can still end up with a tasty Chinese style dish without them!
Ingredients (for 2 people)
1 large(ish) aubergine, chopped into small squares of 2cm
1 tbsp of peanut/groundnut oil (if you haven´t buy this, you could just use vegetable or olive oil)
3 spring(green) onions, sliced
2 cloves of garlic, chopped
about 1 inch of ginger, peeled and diced
60 ml of vegetable stock (I used 1 vegetable Bisto cube made up with water)
30ml white wine (use rice wine if available)
20 ml white wine vinegar (use rice vinegar if available)
1/2 tbsp tomato puree
5g sugar (white or brown)
20ml soy sauce
1/4 tsp chilli flakes/powder
1/2 tsp cornflour
1. Heat oil in frying pan or wok and when hot, fry spring onions, ginger and garlic.
2.Add aubergine and fry till tender or golden.
3. Add wine, vinegar, sugar, tomato paste, vegetable stock, soy sauce and chilli flakes and cook for a minute.
4. Mix cornflour with 1 teaspoon of water to make a paste and add to pan.
5. Heat till it starts to boil then lower the heat and cook for a further 2 to 3 minutes till sauce has thickened. Add more water if necessary.
6. Serve with boiled rice.