Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the aubergines
To fry the aubergines
Meat sauce
How it's done
To soak the aubergines
Pour water and vinegar into a bowl, add the aubergines, leave to soak for approx. 10 mins. Remove the aubergines from the vinegar water, spread them out on a kitchen towel, pat dry.
To fry the aubergines
Heat a dash of oil in a non-stick frying pan. Fry the aubergine in batches for approx. 4 mins. each, remove, season with salt.
Meat sauce
Add a dash of oil to the same pan. Add the meat in batches, fry for approx. 3 mins. each, remove from the pan. Add the garlic, ginger and chilli, sauté for approx. 2 mins. Return the meat to the pan, mix the cornflour with the water and oyster sauce, pour over the meat, bring to the boil. Return the aubergines to the pan, cook for approx. 2 mins., season to taste. Top with the spring onion and ginger.
| Serve with: | Sushi rice |
|---|
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