For braised vegetables, you will need

1 small eggplant, cut into cubes
2 cups celery, cut into chunks
4 portabello mushrooms, cut into strips
1 tsp crushed garlic
1 onion, finely chopped
2 chilies
handful of chopped fresh coriander
2 tbsp chinese oyster sauce or vegetarian oyster sauce
1/2 tsp salt
6 tbsp oil, preferably groundnut oil
2 tsp corn flour
2 tsp sugar
water

(serves 4)

In a lidded frying pan, heat the oil over medium heat and fry the celery, onion and garlic for 3 minutes. Add the aubergine and fry for another 4 minutes. Mix the salt, sugar, oyster sauce, corn flour and 350ml cold water together in a cup. Add to the pan and bring to boil. Add the mushrooms and chilies. Stir well. Cover, reduce the heat and simmer for 15 minutes. Sprinkle the chopped coriander on top and serve with steamed rice.