FLASH IN THE PAN

Quick to make with minimal washing-up, these one-pan dishes allow you more time to relax on weeknights

-  KWOKLYN WAN

Kwoklyn Wan is a professional chef, restaurateur and Kung Fu instructor, and had a weekly lunchtime presenting slot on BBC Radio Leicester. @kwoklyn1

Wok-fried aubergine

Here, soft aubergine fingers soak up the garlic and salty soya bean sauce like delicious sponges.

SERVES 2 PREP 5 mins COOK 10 mins EASY V

1 Cut the aubergines into roughly 3 x 12cm lengths. Place a wok over a medium-high heat and drizzle in 2 tbsp oil. Once hot, add the aubergine slices and fry until golden brown on all sides (do this in batches if needed), for 2-4 mins, then remove to a plate.

2 Pour a little more oil into the wok if needed, and add the spring onion whites, garlic and ginger. After 30 seconds, add the soya bean sauce and mix well, then add the aubergines. Continue to cook for 5 mins, stirring gently and ensuring the aubergines are well dressed with the sauce, then add the spring onion greens. After 1 min, add a splash of water, stir and cook for a further minute, then turn off the heat. Serve with rice or noodles, if you like.