Stir Fry Eggplant

香炒茄子

Ingredients

2 eggplants

50g minced pork

1 tablespoon minced garlic

1 red chilli (de-seed and cut into thin slices)

1 tablespoon sake

1/2 tablespoon oyster sauce

1/2 tablespoon dark soy sauce

1/4 salt

Dashes of black pepper

100ml water

Method

1: Wash and cut eggplants into strips of 2 inches. Soak them in water (with some salt) to prevent oxidation.

2. Heat up wok with 3 tablespoon oil until almost smoking. Drain eggplants and dab dry with kitchen towel. Then add eggplants into wok and deep fry under medium-high heat for 1 minute. Remove eggplants from wok and set aside.

3. Leave a tablespoon of oil in wok. Saute garlic under medium heat. Add in chilli and stir fry for a minute.

4. Add in minced meat, salt and pepper, and stir fry until meat is cooked through.

5. Add sake to the meat and stir fry until moisture is gone.

6. Add oyster sauce, dark soy sauce and water to the meat, and mix well. 

7. Add eggplant and mix in. Reduce heat to low and simmer for 1 minute. Turn off heat. 

8. Garnish with spring onion (optional) and serve hot.