How to make Ching-He Huang’s aubergines in a spicy peanut sauce

In need of a hearty veggie stir-fry? This one from Ching-He Huang’s new cookbook, Stir Crazy, will do the trick.

Ching says: “I love Sichuan-style Fish-Fragrant Aubergines, which is a spicy, pungent and salty dish, but I always feel it’s missing a nutty sesame flavour. The addition of peanut butter and tahini takes this dish to another level – the perfect comfort dish.”

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Nutrition Facts

Aubergines in a spicy peanut sauce

Amount Per Serving

Calories 207 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 1029mg45%

Potassium 454mg13%

Carbohydrates 24g8%

Fiber 5g21%

Sugar 12g13%

Protein 6g12%

Vitamin A 309IU6%

Vitamin C 37mg45%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Aubergines in a spicy peanut sauce

In search of a hearty veggie stir-fry? Ching-He Huang’s stir-fry of spicy aubergines in a peanut sauce is the perfect comfort food.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course, Side Dish

Cuisine: Asian

Servings: 2

Calories: 207kcal

Author: Ching-He Huang

Ingredients

• 1 tbsp rapeseed oil, plus 1 tsp
• 300 g purple aubergine sliced into 1cm x 3cm strips
• 1 red chilli deseeded and finely sliced
• 1 tbsp Shaohsing rice wine or dry sherry

For the sauce:

• 1 tsp smooth peanut butter
• 1 tbsp chilli bean paste
• 1 tsp sesame paste, such as tahini
• 2 tbsp low-sodium light soy sauce
• 1 tbsp Chinkiang black rice vinegar or balsamic vinegar
• 1 tbsp cornflour
• 50 ml cold water

For the garnish and to serve:

• 1 spring onion finely sliced
• 1 tsp toasted sesame seeds
• Wheat flour noodles or steamed jasmine rice

Method

• Whisk together all the ingredients for the sauce in a jug, then set aside.
• Heat a wok over a high heat until smoking and add one tablespoon of rapeseed oil. Add the aubergine strips and stir-fry for four to five minutes while adding small drops of water to soften the aubergine – about 100ml in total. As the water evaporates, keep adding more.
• Once softened, push the aubergines to one side of the wok and add the second teaspoon of rapeseed oil. Fry the sliced chilli for a few seconds, then season with the Shaohsing rice wine or dry sherry.
• Give the sauce a stir, then add to the wok and cook gently, stirring and tossing all the ingredients together until the sauce is heated through and has coated the aubergines – about two minutes.
• Garnish with the spring onion and toasted sesame seeds and serve immediately with your choice of noodles or rice.

Nutrition

Calories: 207kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 1029mg | Potassium: 454mg | Fiber: 5g | Sugar: 12g | Vitamin A: 309IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1mg

Stir Crazy: 100 Deliciously Healthy Stir-fry Recipes by Ching He-Huang, photography by Tamin Jones, is published by Kyle Books.

Try Ching-He Huang’s spicy honey garlic prawns with water chestnuts.

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