Notes

• Yield: 6
• Preparation Time: 10
• Cooking Time: 25 minutes
• Ratin: Child friendly

Equipment

• Wok

Ingredients

• 6 cups / 600 g large eggplant chunks
• 2-3 Tbsp oil
• 6-7 large garlic cloves
• 2 heaping Tbsp finely chopped ginger
• 1-2 Tbsp dried chili flakes (use less at first if you don’t want it to be so spicy, the spiciness also depends on the brand)
• ½ cup / 100 g cashews
• 2 ½ cups / 150 g sliced broccoli florets
• 2 cups / 150 sliced white mushrooms
• ½ tsp salt
• 1 cup / 240 ml hot water
• 2 slightly heaping Tbsp corn starch
• 2 cups / 480 ml cold water
• 6 Tbsp light soy sauce
• 2 tsp dark soy sauce
• ½ Tbsp white wine vinegar

Directions

1. Mix light soy, dark soy, cold water, and vinegar in a cup then disolve corn starch and set aside for later.
2. Steam the eggplant chunks for about 15 minutes until soft.
3. Heat up a pan and pour some oil in it.
4. Add finely chopped garlic cloves chopped ginger and cook till aromatic and cashews are golden.
5. Add sliced broccoli florets, sliced white mushrooms and salt and stir till broccoli changes colour.
6. Add soft eggplant, toss carefully.
7. Add sauce and toss carefully till cornstarch cooks (it goes darker).