Aubergine and Garlic Chive Stir Fry
Ingredients
- 4 Japanese aubergines or 2 globe aubergines - cut into 2 inch wedges
- 10 dried facing heaven chillies de-seeded and sliced in half. Or use any dried chilli of choice
- 6 cloves garlic minced
- 3 tbsp mushroom sauce
- 9-10 tbsp water
- 1 tbsp light soy sauce
- 2 tsp toasted sesame oil
- Large handful of garlic chives sliced into strips, or spring onion greens
- 4 tbsp neutral oil e.g. sunflower/vegetable/peanut or rapeseed
Instructions
- Sauté the garlic and dried chillies in oil in a wide frying pan on a medium-low heat for around 1-2 minutes. Ensure to stir continuously to prevent burning of the garlic
- Add the aubergines and toss, cook uncovered for around 2 minutes
- Add a splash of water (around 4tbsp) and cover the pan with a lid. Allow to cook on medium heat until the aubergines are 3/4 of the way cooked through. Check the pan every so often to ensure the aubergines aren't catching. Add a splash of water if required
- Once the aubergines are 3/4 of the way cooked through, uncover the pan
- Add the mushroom sauce and light soy sauce and toss to combine
- Add the garlic chives and a touch more water (around 4-5tbsp) and mix. This will now start to form a sauce
- Continue to cook just until the sauce has thickened and the garlic chives have begun to wilt slightly. The aubergine should also be fully cooked through now
- Finish with toasted sesame oil and enjoy