Aubergine With Dried Mushrooms And Oyster Sauce Recipe
Ingredients
| Chinese mushrooms | 4 , dried | |
| Groundnut oil | 3 Tablespoon | |
| 3 spring onions, sliced diagonally | ||
| Aubergine | 1 , thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| Oyster sauce | 2 Tablespoon | |
| Cornflour | 1 Teaspoon | |
| 2 teaspoons chopped coriander leaves | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Soak the mushrooms in boiling water to cover for 20 minutes. Drain, reserving 150 ml (1/4 pint) of the water, discard the stalks, slice the caps and set aside.
2. Heat the oil in a wok, add the spring onions, aubergine, mushroom caps and garlic and stir-fry for 2 minutes.
3. Blend the reserved soaking liquid with the oyster sauce and cornflour, pour into the wok and stir until thickened. Cover and simmer for 2 minutes. Season with salt and pepper.
4. Transfer to a warmed serving dish and sprinkle with the coriander leaves.
2. Heat the oil in a wok, add the spring onions, aubergine, mushroom caps and garlic and stir-fry for 2 minutes.
3. Blend the reserved soaking liquid with the oyster sauce and cornflour, pour into the wok and stir until thickened. Cover and simmer for 2 minutes. Season with salt and pepper.
4. Transfer to a warmed serving dish and sprinkle with the coriander leaves.
Chef
