Yuxiang brinjal with shiitake mushroom | Woolworths TASTE

Ingredients

• 2 T canola oil
• 200 g baby brinjals, trimmed and quartered lengthways
• 2 garlic cloves, finely chopped
• 1 x 2.5 cm piece ginger, finely grated
• 1 red chilli, seeded and finely chopped
• 1 T chilli bean paste
• 200 g fresh shiitake mushrooms, sliced
• 2 spring onions, trimmed and finely sliced
• a small handful coriander, stalks finely chopped, leaves separated
• cooked jasmine rice, for serving
• For the sauce:
• ½ cup cold vegetable stock
• 1 T tamari or low-sodium light soya sauce
• 1 T Chinese black rice vinegar
• 1 toasted sesame oil
• a pinch caster sugar
• 1 T cornflour