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Recipe
5-spice beef & aubergine hot pot Warming Chinese dish
Ingredients Serves 4 - 6 • • • • • • • • • •
1 kilo diced beef 2 tbsp olive oil 2 tsp Chinese 5-spice 3 chillies, 2 chillies split in half and seeds removed and 1 chilli to garnish the dish 50g ginger, grated 5 tbsp oyster sauce Juice of 1 lime 600ml chicken stock 2 aubergines, sliced longways, roughly 1 cm thick Serve with rice and season with soy sauce
Method 1. Heat the oil in a heavy based casserole dish (which has a lid) on a medium heat, add the diced beef and lightly brown on each side 3. Meanwhile prepare your stock and set aside. In a separate bowl combine the split chillies, ginger, oyster sauce and lime juice 4. Once the meat has browned, turn the heat down a little and coat all the beef with the Chinese 5 spice and pour over the chilli mix and stir for 2 minutes 5. Add the stock to the pan and bring to a boil for 5 minutes, before reducing the heat to low and apply the lid for 1 hour 6. Once the hour has passed, give the stew a good stir and layer the top of the dish with the aubergines, leave again for a further hour and a half, with 30 minutes cooking time remaining, remove the lid and bring the pan to a boil to reduce the liquid. Serve with rice, season with soy sauce and garnish with chopped chillies. Recipe supplied by Hollie from Village Larder at Squires Garden Centre Washington, RH20 4AL. Open Mon - Sat 9am-5pm Sun 10am-4pm. 01903 891744. www.villagelarder.co.uk
