Eggplants or aubergines stir-fried with seasonings.

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Vegetables

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Ingredients

450 g Eggplants
120 g Lean pork, thinly shredded
3 pieces Red chilies, soaked in water (10 minutes)
1 clove Garlic, finely chopped
1 tsp Ginger, finely chopped
1 tsp Spring onion, white part only, finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil
- For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil.

Procedures

*

Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
*

Cut soaked red chilies into two or three small pieces and discard seeds.
*

Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain.
*

Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.
*

Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.
*

Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.
*

Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
*

Garnish with green spring onion and a few drops of sesame oil.

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<h1> Eggplants or aubergines stir-fried with seasonings.</h1>
 Ingredients :
 450 g 	Eggplants 
120 g 	Lean pork, thinly shredded 
3 pieces 	Red chilies, soaked in water (10 minutes) 
1 clove 	Garlic, finely chopped 
1 tsp 	Ginger, finely chopped 
1 tsp 	Spring onion, white part only, finely chopped 
2 tsp 	Cornflour paste 
1 tbsp 	Light soy sauce 
1 tbsp 	Light brown sugar 
1 tbsp 	Chili bean sauce 
1 tbsp 	Chinese rice wine 
1 tbsp 	Rice vinegar 
2 tbsp 	Cooking oil 
- 	For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil. <hr hieght="1">
 Procudures
 * 
 
 Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences. 
 * 
 
 Cut soaked red chilies into two or three small pieces and discard seeds. 
 * 
 
 Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain. 
 * 
 
 Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute. 
 * 
 
 Add in the pork shreds and stir-fry for another minute or until it becomes pale in color. 
 * 
 
 Add the rest of the seasonings, increase the heat, and bring the mixture to a boil. 
 * 
 
 Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth. 
 * 
 
 Garnish with green spring onion and a few drops of sesame oil. 
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