Preparation time: 35 minutes
Servings: 4
Are you out of ideas for your dinner tonight? Try this delicious braised veggie recipe! The thick, sweet and salty oyster sauce will give a rich umami taste to the vegetables. This dish is delicious with a bowl of rice!
INGREDIENTS
- 1 large potato
- 1 aubergine
- 5cm piece of ginger
- 4 cloves of garlic
- 3 spring onions
- 2 bell peppers (1 green and 1 red)
- 100ml + 1 Tbsp vegetable oil
- 1 Tbsp Shaoxing rice wine
- Lee Kum Kee Chiu Chow Chilli Oil (optional)
- Steamed rice
Sauce mix:
- 2 Tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- ½ tsp sugar
- 200ml water
Garnish:
- A small handful of coriander, roughly chopped
PREPARATION
Peel and cut the potato into medium chucks. Cut the aubergine into medium chucks as well.
Heat 100ml cooking oil in a wok until shimmering but not smoking. Add the potato pieces and fry on a medium high heat until browned on each side (about 4 minutes). Remove to a plate with a piece of kitchen roll.
Repeat with the aubergine, frying until brown (about 3 minutes) and remove to a plate. At this point the aubergine may have soaked up all the oil, in which case add some back into the wok.
Peel and mince the ginger as well as the cloves of garlic. Cut the whites of the spring onions into 2-inch pieces and finely slice the greens. Deseed the 2 peppers and cut them into large rough squares. Add the ginger, garlic and spring onion whites and stir fry until fragrant, then add the peppers.
Add the Shaoxing rice wine and keep stir frying for a minute, then add the potatoes and sauce mix. Cook for 5 minutes with the lid on, on a medium heat.
Add the aubergines and stir again, cooking for a further 6 minutes on a lower heat with the lid on, stirring occasionally. If it is looking dry, add 25ml of water each time. The sauce should be glossy and thick, not watery.
When the potatoes are tender, remove from the heat and garnish with the spring onion greens and coriander. Serve with Lee Kum Kee Chiu Chow Chilli Oil (optional) and steamed rice.