Hong Shao Qiezi (Red Braised Aubergine Rice Bowl)
Silky aubergine and shiitake simmered in spiced master stock until sticky and sweet, served over steaming jasmine rice.
Made with Chinese master stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Prepare your ready made Chinese master stock (see the base recipe). Start the rice following the packet.
15 min - 2
Toss the aubergine chunks with the cornflour. Heat 2 tbsp of the oil in a large non stick frying pan over a medium high heat.
- 3
Fry the aubergine in two batches for 6 to 8 minutes each, turning, until golden and starting to soften. Lift out and set aside.
8 min - 4
Add the remaining oil and fry the mushrooms for 3 minutes until browned.
3 min - 5
Return the aubergine to the pan, pour in the master stock and bring to a simmer. Cover and cook for 8 minutes, then uncover and simmer for 4 to 5 minutes until the sauce is glossy and clings to the vegetables.
13 min - 6
Spoon over the rice and finish with spring onions and coriander.
Tips
- Coating the aubergine in cornflour prevents it from soaking up too much oil and keeps its shape in the sauce.
- Do not crowd the pan or the aubergine will steam and turn grey instead of browning.
- Add a spoonful of chilli oil at the table if you like some heat.
Storing and freezing
Keep in the fridge for up to 3 days and reheat until steaming hot all the way through. Aubergine softens when frozen, so eat it fresh where you can.
Questions
Is this dish vegan?
Yes. It uses only plant ingredients with the vegan master stock. It is also gluten free, dairy free, egg free and nut free. Check the labels of your tamari, sherry and sugar if you are strict.
Can I add tofu?
Yes. Fry 300 g of pressed firm tofu cubes until golden, then add them with the aubergine. This makes the dish heartier and higher in protein.
Can I use courgette instead of aubergine?
Yes, but add it later and cook for only 5 minutes. Courgette releases water and turns soft quickly, so the sauce will be thinner.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.