Ingredients

  • 2tablespoons cooking oil divided
  • 3eggplant small, cut into long strips
  • 2cloves garlic finely minced
  • 1red chile pepper finely minced
  • 1/2inch fresh ginger peeled and finely minced
  • 1green onion chopped
  • 1tablespoon soy sauce
  • 1tablespoon black vinegar Chinese black vinegar
  • 1/2teaspoon sugar

Instructions

  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
  2. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
{23 november 2017}