Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian
By Ching-He Huang
From Saturday Kitchen
Ingredients
For the yuxiang sauce
- 100ml/ 3½fl oz cold vegetable stock
- 1 tbsp tamari or low sodium light soy sauce
- 1 tbsp Chinese black rice vinegar
- 1 tsp toasted sesame oil
- pinch caster sugar
- 1 tbsp cornflour
For the aubergines
- 2 tbsp rapeseed oil
- 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
To serve
- freshly cooked jasmine rice
Method
-
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.
