200g/7oz baby aubergines, trimmed and quartered lengthways
2 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled and finely chopped
1 tbsp chilli bean paste
200g/7oz fresh shiitake mushrooms, sliced
2 spring onions, trimmed and finely diced
small handful coriander, stalks finely chopped, leaves separated
freshly cooked jasmine rice
Place all the ingredients for the sauce in a jug. Stir well and set aside.
Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside.
Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chill bean paste and stir for a few seconds.
Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks.
Garnish with the coriander leaves and serve immediately with jasmine rice.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.