This Chinese Slaw leans on sweet and sour to do the heavy lifting. We grill the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the shaoxing wine and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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