About this recipe:A fantastic way to cook aubergine. If you can get your hands on Chinese aubergines, use these instead. Aubergines are stir-fried with a hot and spicy sauce.
Serves: 3 - 4
7 tablespoons cooking oil, divided
500g aubergines, peeled and cut into 4x1x1cm slices
salt, to taste
1 tablespoon chilli bean paste
2 garlic shoots, cut into 4cm lengths
50g soaked and cleaned dried cloud ear mushrooms
3 green chillies, seeded and julienned
1 tablespoon soy sauce
1 tablespoon cornflour, dissolved in 1 tablespoon water
1 tablespoon hot chilli oil
monosodium glutamate (MSG), to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Heat 4 tablespoons oil in a wok over high heat. Stir-fry the aubergine for 1 minute. Add the salt and continue to cook until the aubergine becomes wilted. Remove and set aside.
Pour the remaining oil into the wok and heat. Stir-fry the chilli bean paste, garlic shoots, cloud ear mushrooms and chillies until fragrant.
Add the aubergine and soy sauce; mix well. Pour in the cornflour slurry and stir until the sauce has thickened. Drizzle with hot chilli oil, season with MSG and serve.
Garlic shoots can be purchased in speciality markets or online.
Dried cloud ear mushrooms (also known as black wood fungus), chilli bean paste, monosodium glutamate and hot chilli oil can be purchased in Chinese/Oriental speciality shops.