This Sticky Soy & Hoisin Aubergine with Chilli is the ultimate quick stir-fry — sweet, savoury, spicy and packed with flavour. Cooking aubergine in the Season Carbon Steel Wok gives you the high heat and smoky edge needed for that perfect wok-seared texture. Perfect served with steamed rice or noodles, this stir-fry is a vibrant, flavour-packed way to enjoy an authentic Chinese dish at home.
Number of servings: 2
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients
Aubergine: 2
Ginger: 10g
Garlic: 3 cloves
Spring onion: 3 bunches
Chilli: 2
Hoisin sauce: 10g
Dark soy sauce: 10ml
Light soy sauce: 10ml
Salt: to taste
To serve:
Steamed jasmine rice
Method
Prepare the ingredients:
Chop the aubergines into thick batons.
Slice the ginger thinly, keeping the skin on.
Crush the garlic cloves.
Chop the spring onions into segments.
Slice the chillies.
Combine the hoisin sauce, dark soy sauce, and light soy sauce in a small bowl and mix well.
Tip: Having everything ready before you start cooking is crucial for stir-fries — this preparation is called 'mise en place'.
Heat the Season Carbon Steel Wok over high heat until it starts to smoke. Keep the wok at high heat throughout cooking for the best results.
Add a couple of tablespoons of vegetable oil (don’t skimp — carbon steel woks require enough oil). Add the aubergine in batches and fry until golden brown. Remove cooked aubergine and set aside.
Add a little more oil if needed, then add the ginger and garlic. Stir-fry until aromatic and slightly golden brown.
Toss in the spring onion segments and continue stirring. Cook until they start to char lightly.
Return the cooked aubergine to the wok. Stir to combine, then pour in the prepared sauce along the sides of the wok. Toss everything together for about 1 minute, ensuring the aubergine is fully coated and heated through.
Add the chopped chillies, give the wok a final toss, and remove from heat.
Transfer to a serving dish and enjoy immediately with steamed jasmine rice.
