1 aubergine, peeled and diced
1 garlic clove, finely chopped
1 tsp ginger
1 tbsp grated fresh root ginger
2 tbsp dried Chinese wood ear mushrooms
1 onion, finely chopped
1 tsp custard powder
1 tbsp hoisin sauce
freshly ground black pepper
1 tbsp black sesame seeds
pinch caster sugar
2 tsp caster sugar
1 tbsp chilli oil
1 tsp cornflour
1 tsp ground cumin
2 tbsp olive oil
pinch salt
1 tsp soy sauce, to taste
50ml/2fl oz soy sauce
280g/10oz strong white flour, plus extra for dusting
2 tbsp vegetable oil
50m/2fl oz vegetable stock
50ml/2fl oz Chinese black vinegar
7g fresh yeast