- 2 medium aubergine, cut lengthways into 1cm strips
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 125ml vegetable oil
- 4 spring onion, thinly sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 red chillies, deseeded and thinly sliced
- 3 tbsp black bean sauce
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- handful coriander leaves
Place the aubergine strips in a wok or frying pan and cover with cold water. Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper. Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips. Leave to cook for 5 mins until browned, taking care not to move the aubergine around too much or it will turn mushy.
Remove the aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil. Return the aubergine to the pan along with spring onions and chillies. Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.
Cooking the aubergine in water before frying means that it absorbs less fat than usual. This is traditionally how people prepare the vegetable in Asia, as aubergines in the past were often a lot tougher and more bitter than the ones we get today.