1 large eggplant, or 2 medium, cut into long batons
100g green beans, trimmed and halved
2 tbsp vegetable oil
1 red chili, halved, deseeded and thinly sliced
For the sauce
2 tbsp light soy sauce
1 tbsp tomato purée
2 tbsp Chinese black vinegar or balsamic vinegar
1 tbsp golden caster sugar
1 tsp cornflour dissolved in 2 tbsp water
cooked rice, to serve
Put the eggplant in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
To make the sauce, combine all the ingredients in a small bowl and set aside.
Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the eggplant pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the chili, and keep stir-frying for 4 mins or until soft.
Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the eggplant is soft. Serve with rice.