Aubergine With Dried Mushrooms And Oyster Sauce
|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|
|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.
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