Ingredients

Method

• 2 T canola oil
• 2 large brinjals
• 4 T soya sauce
• 2 T fish sauce
• 1 T brown sugar
• 2 white wine vinegar
• 1 x 2 cm piece of ginger
• 2 cloves garlic
• 1 chilli (or more if you like it hot)

Method

Ingredients

Heat the oil in a large pan over high heat.

Cut the brinjals into small cubes. Fry the brinjals in batches, then drain on kitchen paper.

Return the brinjals to the pan and add the soya sauce, fish sauce, sugar and vinegar.

Grate the ginger, garlic and chop the chilli finely.

Scatter with the chopped spring onions.

Serve tossed into noodles or as a side dish for an Asian-grilled chicken breast.