03 January 2013,20:33 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Heat the ¼ cup of oil in a wok or large frying pan until almost smoking.
  • Add the aubergine and pepper strips and stir-fry over a high heat for 2-3 minutes or until just beginning to colour. Remove from the pan and drain on paper towels.
  • Heat the remaining oil and stir-fry the water chestnuts, spring onion, ginger, garlic and chilli for about a minute or two.
  • Return the aubergine and pepper to the pan, add the sugar, soy sauce and stock. Stir-fry for about 2-3 minutes.
  • Add the cornflour and cook for a minute, stirring, until slightly thickened. Stir in the vinegar and sesame seeds and stir-fry for half a minute.
  • Garnish with spring onion tops and serve.


  • 6 spring onions, sliced diagonally into ¾ inch lengths
  • 2 aubergines, peeled, sliced into ¼ inch strips
  • 150 ml Vegetable Stock
  • 4 teaspoon rice vinegar 
  • 2 red peppers, cored, seeded and cut into matchstick strips
  • 100 ml groundnut oil
  • 1 inch piece fresh root ginger, very finely chopped
  • 100 grams water chestnuts, sliced
  • 1 fresh green chilli, deseeded and very finely chopped
  • 1 tablespoon soy sauce
  • 2 garlic cloves, very finely chopped
  • 1½ teaspoon sugar
  • 2 teaspoon cornflour, blended with a little stock
  • 1 teaspoon sesame seeds
  • Chopped spring onion tops, to garnish

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