Spicy Aubergine Stir Fry

    25 min

    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.

    5 people made this

    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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. Pour the remaining oil into the wok and heat. Stir-fry the chilli bean paste, garlic shoots, cloud ear mushrooms and chillies until fragrant.
    3. 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.

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