Spicy Aubergine Stirfry

Another one from the cookbook 'Bowl Food', as part of my 101in1001 challenge. Note to self: Do NOT be tempted to add more chilli or sambal oelek, as the dish is quite spicy already...

Serves 4 

1 tablespoon sambal oelek

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon sugar

500g aubergine, cubed

1 onion, cubed

1 large fresh red chilli, seeded & chopped

2 cloves garlic, crushed

1/2 cup fresh coriander leaves

1. Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. Add half the aubergine, and cook, stirring, for 3 - 4 minutes until lightly browned all over. Remove from the wok and repeat with the other half of the aubergine. 

2. Reheat the wok, adding oil to coat the bottom. Add onion, garlic & chilli and cook over medium heat for 2 minutes. Return the aubergine to the wok, together with the sambal oelek, soy sauce, rice vinegar & sugar and cook, covered, for 5 minutes.

3. Remove from the heat and stir in the coriander leaves. Serve with rice.