Name: Aubergine stir-fry with chilli and basil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 5 garlic cloves; 1 red chilli deseeded and finely chopped; 2 aubergine peeled and cubed; 2 Tbs oil; 125 g button mushrooms baby; 140 g mangetout julienned; 1 Tbs fish sauce; 1.5 Tbs soy sauce tamari; 1 Tbs brown sugar; fresh basil handful, torn; rice brown basmati, cooked

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Ingredients (11)

5	garlic — cloves
1	red chilli — deseeded and finely chopped
2	aubergine — peeled and cubed
2 Tbs	oil
125 g	button mushrooms — baby
140 g	mangetout — julienned
1 Tbs	fish sauce
1.5 Tbs	soy sauce — tamari
1 Tbs	brown sugar

TO SERVE:

	fresh basil — handful, torn
	rice — brown basmati, cooked

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Method:

Chop the garlic finely, place on a wooden board with the chilli, sprinkle with salt flakes and grind together with the blade of a knife. Mix the fish sauce, tamari and sugar together and set aside.

Heat one tbsp oil in a wok over a medium-high heat. Add the aubergine and stir-fry for a minute or two until the aubergine is tender but not too soft. (Add a splash of water or sherry to give it some liquid to cook in if you like.) Remove from the wok and set aside.

Wipe out the wok with paper towel and heat one tbsp oil over medium-high heat. Stir-fry the chilli and garlic for one minute, then add the mangetout, mushrooms and aubergine and stir-fry for another few minutes (three to five) until they start to look cooked but are still tender. Add the sauce mixture and stir-fry for a minute more.
Serve immediately on brown basmati rice with plenty of fresh basil torn over the top.

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