cooking steps

Method:

  1. Dice the aubergine into small cubes, then toss with the table salt to draw out moisture. After 10 minutes, rinse well under cold water and pat dry.
  2. In a small bowl, mix the Mei Mei Spicy Soy Sauce, oyster sauce, cornflour and cold water until smooth. Set aside.
  3. Heat the oil in a large pan or wok over medium-high heat. Fry the aubergine until golden all over, about 3 to 4 minutes. Add the lamb mince and cook until browned. Lamb is naturally fatty, so let it render and cook out for another minute or two. Stir in the chicken stock powder if using.
  4. Add the spring onions and cook for one minute. Turn the heat down, pour in the sauce and stir continuously until glossy and thickened. If it gets too thick, loosen with a splash of water.
  5. Taste and adjust to your liking. Want more heat? Stir through Mei Mei House Chilli Sauce.
  6. Finish with Mei Mei Crispy Chilli Oil, fresh coriander and sliced spring onions.

ingredients

FLAVOUR SYSTEM
1 · BASE — Mei Mei Spicy Soy Sauce
2 · HEAT —
3 · TOPPER — Mei Mei Crispy Chilli Oil

  • 2 tbsp neutral cooking oil, I use avocado oil
  • 400g Lamb Mince
  • 1 aubergine
  • 2 tbsp table salt
  • 2 spring onion, sliced
  • 1 tbsp cornflour
  • 1 tbsp oyster sauce, optional
  • 1 tbsp Chicken stock powder, optional
  • 2 tbsp cold water, to loosen sauce
  • 4 tbsp Mei Mei Spicy Soy Sauce

 Garnish:

  • 1 tbsp Mei Mei Crispy Chilli Oil, chopped coriander, sliced spring onion, noodles or steamed rice

mei mei sauce used :

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