Lizzie Mabbott’s Aubergine, Potato & Peppers Braised in Oyster Sauce
Serves 4
Ingredients:
1 large potato, peeled and chopped
1 aubergine, chopped
1 green pepper, deseeded and cut into large rough squares
1 red pepper, deseeded and cut into large rough squares
5cm piece of ginger, peeled and minced
4 cloves garlic, peeled and minced
3 spring onions, whites cut into 2 inch pieces, and greens sliced finely
100ml + 1 Tbsp vegetable oil
200ml water
½ tsp sugar
A small handful of coriander, roughly chopped
Steamed rice
1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil to serve (optional)

Sauce Mix:
2 Tbsp Lee Kum Kee Premium Oyster Sauce
   1 Tbsp Lee Kum Kee Premium Light Soy sauce
                                                             1 tsp Lee Kum Kee Premium Dark Soy sauce
                                   1 Tbsp Shaoxing rice wine



Method:
1. Heat 100ml cooking oil in a wok until sizzling but not smoking. Add the potato pieces and fry on a medium high heat until brown on each side (about 4 minutes). Place on a plate with a piece of kitchen towel.
2. Repeat with the aubergine, frying until brown (about 4 minutes) and place on a plate with a piece of kitchen towel. At this point, the aubergine may have soaked up all the oil, in which case add 1 Tbsp back into the wok.
3. Add the ginger, garlic and spring onion whites and stir-fry until fragrant, then add the peppers.
4. Add the Shaoxing rice wine and keep stir-frying for a minute, then add the potatoes and Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Premium Light and Dark Soy Sauces, sugar and 200ml water. Over a medium heat, cook for 5 minutes with the lid on.
5. Add the aubergine and stir again, cook for a further 5 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.
6. When the potatoes are tender, remove from the heat and garnish with the spring onion greens and coriander.

To Serve:

Lee Kum Kee Chiu Chow Chilli Oil (optional) and steamed rice.