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–+ servings
Hot and sour aubergines with caramelised chilli peanuts
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5 from 1 vote

Hot and Sour Aubergines with Caramelised Chilli Peanuts

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: aubergine, green pepper, red pepper, rice wine vinegar, soy sauce, spring onion
Servings: 2 people
Calories: 632.15kcal

Ingredients

For the caramelised peanuts

  • 50 g dry roasted peanuts
  • 50 g caster sugar
  • 20 ml water
  • 1 tbsp chilli flakes

For the hot and sour sauce

  • 8 tbsp soy sauce
  • 8 tbsp red wine vinegar
  • 2 tbsp honey or maple syrup
  • 2 tsp cornflour

For the stir fry

  • 1 tbsp sesame oil
  • 2 large aubergines
  • 1 red pepper
  • 1 green pepper
  • 8 spring onions
  • 120 g bamboo shoots tinned, drained weight
  • 1 red chilli
  • 1 green chilli
  • sesame seeds optional, to serve
  • coriander optional, to serve
Metric - US Customary

Instructions

To make the caramelised peanuts

  • To prepare the peanuts mix the nuts with the water and sugar in a large heavy pan.
  • Heat slowly until the sugar begins to dissolve and goes a straw like colour.
  • Shake the nuts in the pan to ensure they are covered in the caramel. Avoiding stirring as this will make the caramel turn to crystals.
  • Once they are fully coated and the nuts are a deep caramel colour turn out on to a baking sheet covered in grease proof paper. Try to avoid the nuts sticking together in clumps.
  • While they are still sticky sprinkle over the chilli flakes.
  • Leave for 10-15mins, or until the sugar has set.

To make the sauce

  • In the meantime, mix the soy sauce with the cornflour in a bowl until it has completely dissolved.
  • Next, stir in the red wine vinegar followed by the honey or maple syrup, garlic and ginger.

To cook the stir fry

  • Heat a non-stick griddle or wok over a high heat and add the sesame oil.
  • Slice the peppers and aubergines into long, strips roughly 1cm wide and fry them in the pan quickly and fiercely.
  • Let the vegetables brown around the edges and become soft.
  • Fry off the vegetables for 5mins, before adding the spring onions and bamboo shoots for another five minutes.
  • Pour over the sauce and cook for another 5-10mins until the sauce is thick and sticky, evenly coating the vegetables.
  • Add the chilli to the pan and cook for another 1-2 minutes.
  • Serve by sprinkling over the caramelised peanuts and any extras like sesame seeds and coriander.

Nutrition

Calories: 632.15kcal | Carbohydrates: 97.89g | Protein: 22.09g | Fat: 21.64g | Saturated Fat: 3.17g | Sodium: 4365.8mg | Potassium: 1960.94mg | Fiber: 23.2g | Sugar: 69.09g | Vitamin A: 4074.99IU | Vitamin C: 179.05mg | Calcium: 140.15mg | Iron: 5.98mg