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Aubergine With Dried Mushrooms And Oyster Sauce

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  Dried chinese mushrooms 4
  Groundnut oil 3 Tablespoon
  Spring onion 3 , sliced diagonally
  Aubergine 1 , thinly sliced
  Garlic 1 Clove (5 gm), crushed
  Oyster sauce 2 Tablespoon
  Cornflour 1 Teaspoon
  Chopped coriander 2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 583 Calories from Fat 407

% Daily Value*

Total Fat 46 g70.9%

Saturated Fat 7.8 g39%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 842.9 mg35.1%

Total Carbohydrates 44 g14.7%

Dietary Fiber 15.2 g60.7%

Sugars 12.2 g

Protein 6 g13%

Vitamin A 24.4% Vitamin C 34.5%

Calcium 9.2% Iron 12.2%

*Based on a 2000 Calorie diet

Aubergine With Dried Mushrooms And Oyster Sauce Recipe