{"id":2121640,"date":"2026-10-12T01:31:19","date_gmt":"2026-10-12T08:31:19","guid":{"rendered":"https:\/\/www.goldenhousetucson.com\/chinese-food\/?p=2121640"},"modified":"2026-10-12T01:31:19","modified_gmt":"2026-10-12T08:31:19","slug":"sweet-and-sour-aubergine-school-of-wok","status":"publish","type":"post","link":"https:\/\/www.goldenhousetucson.com\/chinese-food\/2026\/10\/12\/sweet-and-sour-aubergine-school-of-wok\/","title":{"rendered":"Sweet and Sour Aubergine  School of Wok"},"content":{"rendered":"<p>Date: <b>2026-10-10 13:00:09<\/b><\/p>\n\n<div id=\"wrap_aoa00b40\" class=\"aoa_wrap \">\n  <iframe loading=\"lazy\" id=\"player\" type=\"text\/html\" width=\"750\" height=\"440\"\r\n  \t\t\t\t\tstyle=\"width:750px;height:440px;\" src=\"\/\/www.youtube.com\/embed\/ZuNewhgjLtM?enablejsapi=1\"\r\n  \t\t\t\t\tframeborder=\"0\"><\/iframe>\n    <div id=\"aoa00b40\" class=\"aoa_overlay \">\n        <div class=\"aoa_content\"><a target=\"_blank\" href=\"\"><img style=\"margin:0 auto;max-height:400px;\" data-src=\"\" alt=\"\" \/><\/a><\/div>\n        <span id=\"close_aoa00b40\" class=\"aoa_close\"><\/span>\n        <a id=\"close_btn_aoa00b40\" class=\"aoa_close_btn\" onclick=\"setVisibility('aoa00b40', 'none');\">&times;<\/a>\n    <\/div>\n<\/div>\n\n<p>Chef Ian and Chef Lance are in the School of Wok kitchen making Sweet &amp; Sour Aubergine, a vegetarian take on one of the most popular Chinese flavour combinations.<\/p>\n<p>The aubergine is cooked until beautifully tender before being tossed through a glossy sweet and sour sauce. It\u2019s tangy, savoury and sweet, with the aubergine soaking up plenty of that sauce as it cooks.<\/p>\n<p>Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or recipe.<\/p>\n<p>Ingredients<\/p>\n<p>For the Crispy Aubergine<\/p>\n<p>2 large aubergines<br \/>\n100g cornflour, plus extra if needed<br \/>\nCold water, as needed<br \/>\n1 tablespoon white rice vinegar<br \/>\nVegetable oil, for deep-frying<\/p>\n<p>For the Sweet &amp; Sour Sauce<br \/>\n3 tablespoons caster sugar<br \/>\n2 tablespoons black rice vinegar<br \/>\n1 tablespoon white rice vinegar<br \/>\n1 tablespoon light soy sauce<br \/>\n1 tablespoon oyster sauce<\/p>\n<p>For the Aromatics<\/p>\n<p>3 garlic cloves, thinly sliced<br \/>\n2 spring onions, sliced<br \/>\n4 dried red chillies, torn into pieces and deseeded<br \/>\n1 teaspoon red Sichuan peppercorns<br \/>\n1 teaspoon green Sichuan peppercorns<\/p>\n<p>To Garnish<\/p>\n<p>1 tablespoon sesame seeds<br \/>\n2 spring onions, finely sliced<br \/>\nSmall handful fresh coriander<\/p>\n<p>Find us on social media:<br \/>\nYouTube: http:\/\/www.youtube.com\/schoolofwok<br \/>\nInstagram: https:\/\/www.instagram.com\/schoolofwok<br \/>\nFacebook: https:\/\/www.facebook.com\/schoolofwok<br \/>\nTikTok: https:\/\/www.tiktok.com\/@schoolofwok<\/p>\n<p>&#8211; Sweet and Sour Aubergine | School of Wok &#8211;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date: 2026-10-10 13:00:09 Chef Ian and Chef Lance are in the School of Wok kitchen making Sweet &amp; Sour Aubergine, a vegetarian take on one of the most popular Chinese flavour combinations. The aubergine is cooked until beautifully tender before being tossed through a glossy sweet and sour sauce. It\u2019s tangy, savoury and sweet, with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2121641,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2121640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-cooking","traffikrr"],"_links":{"self":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/comments?post=2121640"}],"version-history":[{"count":1,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121640\/revisions"}],"predecessor-version":[{"id":2121642,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121640\/revisions\/2121642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media\/2121641"}],"wp:attachment":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media?parent=2121640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/categories?post=2121640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/tags?post=2121640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}