Aubergine and pak choi stir-fry from River Cottage Much More Veg (page 72) by Hugh Fearnley-Whittingstall

  • Chinese five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • spring onions
  • Show all ingredients...

  • EYB Comments

    See recipe for variations. Can substitute tat soi for pak choi, and mirin or dry sherry for Chinese rice wine.

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute tat soi for pak choi, and mirin or dry sherry for Chinese rice wine.

  • eeeve on November 15, 2024

    We thought this came out very dry, the aubergine had soaked up all the dressing. It was tasty enough (DH loved it, I liked also but thought the five spice powder was a bit too overpowering), so next time would probably make some extra dressing to serve.

  • SugarFree_Vegan on June 10, 2020

    Such a simple mix of veggies but the sauce makes it so special. It would be very easy to sub out the Pak Choi but I think the texture of the aubergine makes this feel indulgent.

  • Jesmondgirl on March 04, 2020

    Used mixture of aubergine and courgette and hispi cabbage instead of pak Choi. Very tasty.

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