Aubergine, Potato & Peppers Braised In Oyster Sauce

This dish of aubergine, potato and peppers braised in oyster sauce is high in veg, but also rich in umami flavour. Comforting, tasty and easy to make – it’s a winner for an easy weekday supper.

Yield

Serves 4

Difficulty

Easy

Total Time

35 Minutes

Ingredients

1 large potato, peeled and cut into medium chucks
1 aubergine, cut into medium chucks
5cm piece of ginger, peeled & minced
4 cloves of garlic, peeled & minced
3 spring onions, whites cut into 2-inch pieces, and greens sliced finely
2 peppers (1 green and 1 red pepper), deseeded and cut into large rough squares
100ml of vegetable oil
1 tbsp of Shaoxing rice wine
2 tbsp of Lee Kum Kee Premium Oyster Sauce
1 tsp of Lee Kum Kee Premium Dark Soy sauce
1 tbsp of Lee Kum Kee Premium Light Soy sauce
0.5 tsp of sugar
200ml of water
A small handful of coriander, roughly chopped
Lee Kum Kee Chiu Chow Chilli Oil to serve (optional)
Steamed rice

Method

Step 1

Heat 100ml of 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.

Step 2

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.

Step 3

Add the ginger, garlic and spring onion whites and stir fry until fragrant, then add the peppers.

Step 4

Add the Shaoxing rice wine and keep stir frying for a minute, then add the potatoes and Lee Kum Kee Premium Oyster Sauce, soy sauces, sugar and 200ml of water. Cook for 5 minutes with the lid on, on a medium heat.

Step 5

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.

Step 6

When the potatoes are tender, remove from the heat and garnish with the spring onion greens and coriander. Serve with Chiu Chow Chilli Oil (optional) and steamed rice.
Recipe courtesy of Lizzie Mabbott’ and Lee Kum Kee. Visit Uk.Lkk.com

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