Eggplants or aubergines stir-fried with recipe

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.