Chinese aubergines and King oysters in XO sauce

Mix 2 tbsp soy sauce, 1 tsp sesame oil, 2 tsp palm sugar, 1 tsp red chili paste and 2 tsp corn starch in a bowl and set aside

Slice 2 Chinese aubergines lengthwise in half, then cut at an angle into 2 cm slices

Heat 2 tablespoons vegetable oil in a wok until very hot and tilt to coat on all sides, fry the aubergine until tender and browned, about 5 mins. Season with salt and pepper, remove from the wok and set aside

Hack 4 King oyster mushrooms in 3 cm pieces and stir fry them, about 5 mins. Remove and set aside

Add 1 more tbsp oil to the wok and add 2 tsp minced garlic and a small red chilli. Stir fry 20-30 secs. Add 1 tbsp XO sauce from a jar and 2 spring onions (cut into 4 cm pieces) and stir fry another minute

Stir in the soys sauce mixture, the aubergines, the mushrooms and a handful Thai basil leaves (which I didn't have, so used normal basil) and heat trough and the sauce slightly thickens.

Serve atop rice and garnish with more basil