Yuxiang aubergine with shiitake mushrooms

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2


Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang
From Saturday Kitchen


For the yuxiang sauce

  • 100ml/ 3½fl oz cold vegetable stock
  • 1 tbsp tamari or low sodium light soy sauce
  • 1 tbsp Chinese black rice vinegar
  • 1 tsp toasted sesame oil
  • pinch caster sugar
  • 1 tbsp cornflour

For the aubergines

  • 2 tbsp rapeseed oil
  • 200g/7oz baby aubergines, trimmed and quartered lengthways
  • 2 garlic cloves, finely chopped
  • 2.5cm/1in piece fresh root ginger, peeled and finely chopped
  • 1 tbsp chilli bean paste
  • 200g/7oz fresh shiitake mushrooms, sliced
  • 2 spring onions, trimmed and finely diced
  • small handful coriander, stalks finely chopped, leaves separated

To serve

  • freshly cooked jasmine rice
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