5 Spice powder is available on Amazon for quite cheap, and you can also find it at any world food store. Make this a pantry staple in your masala cabinet because it’s not only great in stir-fries like this one, but also pairs with meat and is surprisingly good in dessert.
Eggplant/Aubergine 1 large, bharta variety, or 2 medium, long variety
Spring onions 1 bunch (5-6 to a bunch), tops trimmed a bit and the rest chopped into thick bits
Pak choi 200g
Vegetable oil 2 tbsp
Salt to taste
Lime wedges to serve
For The Sauce
Dark soy sauce 2 tbsp
Rice wine 2 tbsp
White Vinegar 1 tsp
Sugar 3 tsp
5 Spice powder 1 tsp
Garlic 4 cloves, grated
Ginger 1 tsp, grated
Green chillies 1, slit lengthwise and finely chopped
Water 2 tbsp
Stir together all the ingredients of the sauce and set aside.
Cut the aubergine in half lengthwise, then divide each half into 2 so you have 4 pieces. Slice each piece lengthwise. There is no need to salt your aubergine. Trim the base of the pak choi and chop the stem and leaves roughly.
In a wok or kadai set over high heat, add the vegetable oil and when it is quite hot and starting to smoke a bit, add the aubergine and stir-fry for about 8-10 minutes until the pieces are browned and are starting to feel quite tender when you are stirring. Add the spring onions and continue to stir-fry for 2 minutes.
Add the sauce to the wok, all this while still over high heat, cook for 2 minutes stirring, before adding the stems of the pak choi and cooking for another 2 minutes. Lastly, toss in the leaves of the pak choi, give everything a good stir for a minute at the most, then remove from the heat. Sprinkle over some salt and a spritz of lime juice while everything is still hot and taste. Serve with rice.
Recipe by Belly Over Mind at http://bellyovermind.com/2018/09/22/5-spice-aubergine-and-pak-choi-stir-fry/