Szechuan-style Aubergine with chicken or Tofu

This recipe can bevegetarian or not, depending on wether you choose tofu or chicken.

2 Medium Aubergines peeled and trimmed, and cut into cubes

4 tsp sunflower oil

1 tsp chopped ginger

1 tsp chopped garlic

6-8 spring onions, sliced

1 red pepper, cored, deseeded and chopped

500 g chicken breasts, cut into cubes or 350 g tofu – cut into cubes

Salt and pepper

1 Tbspn sesame seeds to garnish

For the sauce:

300ml chicken or vegetable stock

60 ml light soya sauce

60 ml rice wine or mirin (you can substitute dry sherry)

20 ml Worcestershire sauce

10 ml Xylitol or other sweetener (to taste)

3 tsp cornflour

Method:

·      For the sauce, mix all the ingredients together. First the cornstarch with progressively more and more cool liquid. Set aside.

·      Heat a large wok with half the oil. If using chicken, fry this first and then set aside.

·      Next fry the aubergine until tender and set aside. (This can also be done by coating the aubergine in oil and frying in an air-fryer for 13 minutes).

·      Add the remaining oil and gently fry the garlic, white part of the spring onion and ginger until soft. (Reserve the green part of the spring onion to garnish).

·      Add the pepper and cook for a further 3 minutes.

·      Add the chicken or tofu, as well as the sauce back to the pan.

·      Season with salt and pepper.

·      Serve with a springling of sesame seeds and the green part of the spring onions.

·      Serve with cauli-rice or cauli-noodles.

Note: Technically speaking this recipe shouldn’t have the cornstarch as a thickener, but I feel it is negligible.