Fried aubergines

Name: Fried aubergines
Cuisine: China
Ingredients: 2 teaspoons cornflour mixed with a little cold waterto the consistency of single cream; 2 teaspoons cornflour mixed with a little cold waterto the consistency of single cream; vegetable oil, for stir-frying; a few drops of sesame oil and a pinch of five-spice powder, to finish; 2 large flat field mushrooms, sliced, or 5 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then sliced; 1 red chilli, deseeded and finely chopped; 1 teaspoon sea salt; 1 tablespoon chilli sauce; 2 large aubergines, trimmed and cut into 2.5 cm/1 inch cubes; 2 large flat field mushrooms, sliced, or 5 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then sliced; 2 large flat field mushrooms, sliced, or 5 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then sliced; 1 bunch of parsley, finely chopped, to garnish; a few drops of sesame oil and a pinch of five-spice powder, to finish

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

2 large aubergines, trimmed and cut into 2.5 cm/1 inch cubes
2 large flat field mushrooms, sliced, or 5 Chinese dried black mushrooms,

Asia
China
Side dish
Vegan
Gluten-free

Method

Heat a wok, add a little vegetable oil and quickly stir-fry the aubergines until tender, then remove with a slotted spoon and drain on kitchen paper. Discard the oil and wipe out the wok.
Heat some more oil in the wok, add the mushrooms and stir-fry for about 30 seconds, then add the chopped chilli and stir-fry for another 30 seconds.
Add the aubergin