Home alone cooking: aubergine mushroom stirfry

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.

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