Chinese aubergines and King oysters in XO sauce Recipe

Mix 2 tbsp soy sauce, 1 tsp sesame oil, 2 tsp palm sugar, 1 tsp red chili paste and 2 tsp corn starch in a bowl and set aside

Slice 2 Chinese aubergines lengthwise in half, then cut at an angle into 2 cm slices

Heat 2 tablespoons vegetable oil in a wok until very hot and tilt to coat on all sides, fry the aubergine until tender and browned, about 5 mins. Season with salt and pepper, remove from the wok and set aside

Hack 4 King oyster mushrooms in 3 cm pieces and stir fry them, about 5 mins. Remove and set aside

Add 1 more tbsp oil to the wok and add 2 tsp minced garlic and a small red chilli. Stir fry 20-30 secs. Add 1 tbsp XO sauce from a jar and 2 spring onions (cut into 4 cm pieces) and stir fry another minute

Stir in the soys sauce mixture, the aubergines, the mushrooms and a handful Thai basil leaves (which I didn't have, so used normal basil) and heat trough and the sauce slightly thickens.

Serve atop rice and garnish with more basil

from simple food, looking good
Chinese aubergines and King oysters in XO sauce Recipe