Yuxiang Aubergine with Shiitake Mushrooms

This dish comes from Ching-He Huang's latest book Asian Green which shines a light on plant-based recipes inspired by the East. As with all of Ching's recipes, this dish is just hit after hit of delicious flavour that even the most stalwart of meat-lovers will adore!

It is a truly comforting meal from the Sichuan region of China that can be enjoyed with jasmine rice as a vegan main course or paired with simple grilled fish or chicken if you like. The sauce is thick and sticky with the salty note of soy, the tang of vinegar and the depth of sesame - gorgeous! Shiitake mushrooms are widely available these days but if you can't get hold of them please use whatever mushrooms you like.

Yuxiang Aubergine and Mushroom Stir Fry

Serves 2 as a main or 4 as a side

2 tbsp rapeseed oil

200g aubergine, cut into batons

2 garlic cloves, finely chopped

2.5cm piece ginger, finely grated

1 red chilli, deseeded and finely chopped

1 tbsp sriracha or chilli bean paste

200g mushrooms (shiitake are best but any will work)

2 spring onions, finely sliced

For the sauce:

100ml cold vegetable stock

1 tbsp light soy sauce or tamari

1 tbsp black rice vinegar or balsamic

1 tsp toasted sesame oil

1 tbsp cornflour

pinch of caster sugar

Put all of the ingredients for the sauce in a jug and stir well. 

Heat a wok over a high heat until smoking then add 1 tbsp rapeseed oil. Once hot, add the aubergines and cook, stirring, for 5 minutes until browned. As you cook, keep adding drops of water (about 50ml in total) - this will create steam to help soften them. Transfer the cooked aubergines to a plate and set aside.

Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger, chilli and sriracha/chilli bean paste. Stir for a few seconds then add the aubergines back to the wok with the mushrooms and stir well. Pour over the sauce and bring to the bubble, cooking for 3-4 minutes on a high heat until the sauce thickens.

Sprinkle over the spring onions and then serve immediately.