Braised Aubergine

For a meaty version, this goes very well with minced pork*.


  • 300g Chinese aubergine

  • 1 red sweet peppers*

  • 1 sweet green peppers

  • salt to taste

  • 3 spring onion stalks

  • 4 garlic cloves

  • 1/4 cup cornstarch (and water blend) 

  • 1/8 cup LKK light soy sauce

  • 1/2 tbsp LKK dark soy sauce 

  • 1/2 tbsp Yeo's sesame oil 

  • 15g Sugar 

  • 1/3 cup vegetable oil

  • 1 tbsp LKK chilli bean sauce


  • Cut the aubergine into diamond shaped pieces. Remove the seeds of the sweet peppers and cut into pieces. Finely cut the green onions and the garlic.

  • Mix the starch, the light soy sauce, the dark soy sauce, the sesame oil, the chilli bean sauce and the sugar into the flavoring sauce.

  • Heat the oil in the frying pan. Fry the aubergine until it turns gold. Drain. (The remaining oil for frying can be reused after filtering.)

  • Leave a little remaining oil in the pan and remove the rest. Sauté the spring onions and half of the minced garlic. Add the aubergine and peppers and sauté for half a minute. 

  • Add the flavoring sauce and stir to ensure the.

  • Serve on a dish and add the other half of the minced garlic to garnish.

*Apologies, we do not sell this item


Chung Wah Supermarket Ltd

Hardy Street,


L1 5JN

Tel: 0151 707 8488

Fax: 0151 707 8815

Opening Times


Chiu Wah Ltd T/A Dales of Liverpool

325 Prescot Road,


L13 3AT

Tel: 0151 220 4341

Fax: 0151 228 2145


Chung Wang Ltd

25 Townsend Street,


L5 9XY

Tel: 0151 298 2233

Fax: 0151 298 2491