Hunan Inspired Spicy Braised Aubergine

Halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli and young pea pods onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside for now. 

Trim and halve the aubergine lengthways, then cut each half into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, combine the cornflour and the water for the cornflour (see pantry for amount). Mix together really well. This is your cornflour slurry. 

In another bowl or jug, combine the soy sauce, balsamic vinegar, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). This is your braising liquid.

Heat a large frying pan on medium-high heat with the oil for cooking (see pantry for amount). When hot, add the aubergine, season with salt and pepper, then cook until charred, 8-10 mins.

Turn only every couple of mins - this will result in the aubergine picking up some nice colour. TIP: Cook the aubergine in batches and add more oil to the pan if needed.

Meanwhile, roast the broccoli and pea pods on the middle shelf of your oven until tender and crispy, 10-12 mins.

Once the aubergine is charred, turn the heat down to medium, add a drizzle more oil to the pan (if needed) then add the garlic, ginger puree and half the sriracha sauce. 

Fry for 30 secs then stir in the braising liquid. Bring to a boil then lower the heat and simmer until slightly thickened, 2-3 mins. 

Stir in the cornflour slurry and simmer to thicken further, 1 min. Add a splash more water if it becomes a little too thick then remove from the heat.