Aubergines with garlic
15g fresh ginger
½ cup coriander
2 tablespoons of light soya sauce
2 spring onions
3 cloves garlic
Peel the aubergine and cut into long strips. Cut the ginger into long, thin slices and chop the coriander coarsely. Chop the garlic into small cubes and cut the spring onions into long strips. Deep fry the aubergines in hot oil for approx 3 minutes. Shake off excess oil. Place aubergine in frying pan and frying pan and add the ginger, coriander, soya sauce and spring onions. Toss for about 30 seconds. Finally, add the chopped garlic and toss three or four times. Serve immediately.
Jian Wang is the head chef and owner of Chop Chop in Edinburgh. Her commitment to providing the most authentic and delicious Chinese cuisine sees Jian travel to China every year in a quest to find new dishes to satisfy her criteria for her menu: authentic, simple, healthy and above all irresistible!
Chop Chop was personally chosen by Gordon Ramsay in 2009 to compete on his show the ‘F Word’ in his quest to find Britain’s ‘Best Local Restaurant’ cooking Pork & Coriander Dumplings with deep fried aubergine and wok fried lamb and cumin.