As I mostly live on a vegetarian diet, I'm always thinking of different ways to make mealtimes interesting whilst incorporating as many lovely vegetables in one dish as possible. Also being a Malaysian, I can't seem to say resist rice, no matter how hard I try (carb alert!!). Furthermore, as I am currently working on my Masters thesis, I'm always looking for recipe ideas that can be whipped up in a matter of minutes.
Based on all three requirements, I came up with this recipe. I knew the flavour profiles I wanted to work into my dish - garlic, chilli and ginger. I had a gorgeous aubergine that was calling out to me, so I added that to the mix and while I was at it, why not toss in some peppers and coriander leaves for a refreshing twist.
The sauce was a simple mix of vegetarian oyster sauce, which is easily available in your local Asian grocery store, dark soy sauce and a splash of sesame oil.
For comfort food at its best, top a bowl of freshly cooked rice with the hot and spicy aubergine and tuck in with your favorite pair of chopsticks!
If you prefer a non-vege option, you could add prawns or thinly sliced beef to the dish.
Aubergine, Pepper and Coriander Stir Fry
Serves 2
Ingredients
Aubergine, quartered
Red pepper, sliced thinly
2 cloves of garlic, sliced finely
1 chilli , sliced
1/2 inch ginger, sliced
Bunch of coriander, roughly chopped
2 tablespoons vegetarian oyster sauce
2 tablespoons dark soy sauce
1 teaspoon sesame oil
Few drops of water
1 tablespoon vegetable oil
Method
- Mix the oyster sauce, soy sauce, sesame oil and water in a small bowl and set aside.
- Heat vegetable oil in a wok or frying pan. Toss in the aubergine strips and fry on a medium heat until it takes on a soft and fleshy texture, usually about 5-6 minutes. If you are using prawns or meat, this would be the right time to add it to the wok.
- Add the sliced peppers, garlic, ginger and chilli and continue frying for 2-3 minutes, until the peppers are less crunchy.
- Add the sauce mixture to the wok and toss in half the chopped coriander. Make sure the vegetables are properly coated in sauce and remove from heat.
- Toss in the remaining coriander and serve with rice.
A simple, healthy, wholesome dish ready within minutes!