This is a recipe from Gok’s Wok, a mix of Asian and fusion sorta healthy dishes. The recipe calls for shitake mushrooms (I had a handful of chestnut ones needing used up) and also said it served 4. (ahahahahahha!)
I do love aubergines. They have such beautiful laquer black skins, and cook to such silky unctiousness (sorry, I appear to have turned into Nigella….)
Anyhoo. I had most of the ingredients for this in my store cupboard, with a few substitutions, so off I went!
Chop the aubergine into cubes. Cook in a wok with a splash of oil. I like to add a lid so that it steams a bit, and reduces the acrid smell and smoke-alarm-setting-off factor.
I added a swish of sesame oil as they were almost done for added flavour.
Remove the aubergines, and add a chopped onion to the wok (half an onion for me). Add some chopped mushrooms. And 4 chopped anchovies. For vegetarians, you could leave these out. For veganishes who eat a bit of fish for environmental and health reasons, woohoo! And a chopped chilli (I used a spoonful from my jar of chopped chillies – it’s easier to control the heat with this method).
At this stage, the recipe wanted me to add a ton of straight to wok noodles. I like the rice vermicelli ones, so I’d softened one nest of those, and added it.
The resulting panful was a substantial dinner, with leftovers for lunch. I’m not convinced this would feed 4, as suggested in the recipe book (and who doesn’t have pictures of their dishes anyway…..)
Visually, it’s a bit brown, but it was darn tasty and I’ll be doing variations of this again.
Dancing At Lunacy 
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