{Vegan} Spicy wok eggplant in silky peanut sauce. A Chinese-inspired dish under 500 calories.

Delicate aubergines in a silky-spicy peanut sauce with green herbs on fragrant rice ... you want it too! The Chinese dish is not only darn tasty, but also made easy and fast in the wok. And with less than 500 calories, it's also perfect for a slim fit (we remember: exactly - 20 to 20).

Talking about China, at the end of the 90s every German household needed a wok - the thing came At the time it was very fashionable. And if you had not bought one yourself, you got it as an innovative gift from dear friends guaranteed birthday or missed any other opportunity. Even if - apart from soy sauce - genuine Asian ingredients were still a little bit difficult to obtain, all of Germany was committed to cooking in the delicious round Asian pan. The included basic equipment also liked to include a pair of huge bamboo sticks (so incredibly exotic!) And a wire spoon for deep-frying in the wok (so unbelievably unused, because totally dangerous!).

Very often had the send Pans, however, a contemporary hook, which showed up after a dozen cooking operations at the latest: a non-stick coating, the first unattractive brown discolored and then slowly peeling off. The wokkenden nation did not really like that. And at some point the hype ebbed away again. The woks landed in the back of the kitchen cupboard and were then sorted out (bulky, large, unused).

What a pity, because "wokken" is a fantastic way to cook that fits our dietary needs today: very made quickly, very tasteful, fresh and short-cooked ingredients, little or no meat and tons of fresh vegetables. However, in order for the cooking in the wok to really work properly, a single condition must be met: The wok must be heated very much. Only then will the ingredients be crisp on the outside and cooked inside in a very short cooking time. And with very strong heat, non-stick coatings never really work well. The perfect wok is therefore best made of steel or cast iron - and develops over time a patina that makes it always better (so keep your fingers away from steel sponges and Co. - that must be inside!). I've finished branding my wok for something around 25, - Euro in the Asian shop. But of course you will find it online as well.

Since cooking in wok is so incredibly fast, all the ingredients are snipped and the sauce is already stirred together. And then it goes ratzfatz - and the delicious food is ready.

For example, the spicy wok aubergines in silky peanut sauce are ready on the table in 15 minutes. And make (not only for that reason) very happy. What do you say - does the quick vegetables get a chance?

Have it tasty!

Recipe for Spicy Wok Eggplant in Silky Peanut Sauce

Ingredients for 2 servings:

130 g fragrant rice

1 teaspoon peanut butter (or butter)
1 tsp Tahini (sesame)
1 tablespoon chili bean sauce (from Asia shop)
3 tablespoons light soy sauce
1 tablespoon dark rice vinegar or balsamic vinegar
1 teaspoon cornstarch
50 ml water

1 large eggplant, approx. 350 g
1 tablespoon rapeseed oil
1 small glass of water
1 chilli pepper in rings
1 tablespoon of dark rice wine or dry sherry

2 spring onions, green and white in rings
2 teaspoons sesame

And this is how it works:

Cook the fragrant rice according to the package instructions.

Meanwhile in a small bowl Peanut sauce, tahini, chilli bean sauce, soy sauce, vinegar, cornstarch and water.First cut the quarters longitudinally into slices about 1 cm thick and then across into bite-sized pieces.

Heat a wok (or a deep pan) on a high level. Add the rapeseed oil and wait until it starts to smoke. Then add the aubergine pieces to the wok and sauté while stirring. Gradually add some water to the wall of the wok to gently steam the eggplant. Keep stirring while stirring. Slide the steamed eggplant aside and fry the chili rings for 30 seconds. Add the rice wine or sherry, mix with the vegetables and allow to infuse for a few seconds.

Pour the sauce into the wok and mix well with eggplant and chilli. Bring to a boil until the sauce thickens.

Serve the spicy wok. Aubergines in a silky peanut sauce on fragrant rice and sprinkle with chopped scallions and sesame.

The typical Chinese ingredients chili bean sauce, dark rice vinegar and soy sauce you get in Asia supermarkets. Pay attention to the fact that as few additives as possible are included - especially the soy sauce should be brewed without flavor enhancers, colors and preservatives.