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Aubergines with Chinese Mushrooms
2 medium-size aubergines, preferably Chinese 15 units tonku (Chinese mushrooms) 3 spring onion bulbs and stalks, cut in 3 cm long sticks (discard green leaves) 3 crushed garlic cloves 4 thin slices ginger Sauce ½ cup broth 1 tablespoon Chinese dark vinegar 1 tablespoon soy sauce * 1 teaspoon sugar 1 tablespoon rice wine (pisco / dry sherry) 1 teaspoon sesame-seed oil * Salt and white pepper 1 teaspoon monosodium glutamate. 1 teaspoon cornstarch Preparation 1. Soak the mushrooms in lukewarm water during 20 minutes and then drain. In a bowl, mix the following ingredients: 1 teaspoon of cornstarch dissolved in a little water, 1 teaspoon of sugar, 1 teaspoon of rice wine, 1 tablespoon of soy sauce, a pinch of salt, pepper and seasoning. Stem-cook for 10 minutes. Set aside. 2. Cut the aubergines into halves, then these again into 3 cm long pieces. Stir-fry them slightly in a wok of frying pan. Set aside. 3. Heat up the wok or frying pan. Add oil and stir-fry the garlic, ginger and mushrooms. Add the aubergines, broth, dark vinegar, soy sauce and sugar. When boiling, stir in the rice wine, sesame-seed oil, salt pepper, seasoning and the cornstarch dissolved in little water. Mix. When the sauce thickens, add the spring onion sticks cut in a half, and serve immediately. Some tips 1. If you use canned champignons, chose whole ones and cut them in two pieces each. In that case, omit steam cooking; the preparation of this dish is quicker. 2. Chinese aubergines are thin and are practically seedless. If you use the other ones, check their skin for firmness. Chose small or medium-size ones. 3. Red-wine vinegar may be used, although that is not the best choice.
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