My Chinese-American friend
Thus, it should come as no surprise that
Here I offer a variation of one of the
Preheat the oven to 200°C (400°F, gas mark 6). Lay the aubergines on an ovenproof tray and roast them for 20 minutes, or until they are soft and cooked through. Remove from the oven and, when they are cool enough to handle, peel them and cut them into strips. Lay these on a warm platter.
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is hot and slightly smoking, toss in the garlic, ginger and spring onions and stir-fry for 15 seconds. Then pour in the rice wine, soy sauce, chilli bean sauce, sugar, stock and sesame oil. Bring the mixture to a simmer, pour this sauce over the aubergine and serve.
© 1998 Ken Hom. All rights reserved.