Ingredients Jump to Instructions ↓

  1. 4-6 4 1/2 tablespoon 1 teaspoon 1 tablespoon 2 tablespoons 1/2 tablespoon 1 teaspoon 1 teaspoon 1/2 cup 1/2 tablespoon 6 tablespoons 1 tablespoon Eggplant Chopped ginger Chopped garlic Hot bean paste Soy sauce Brown vinegar Sugar Salt Soup stock Sesame oil Oil Chopped green onion

Instructions Jump to Ingredients ↑

  1. : Choose firm purple eggplant, remove stalk and without peeling, cut into thumb size pieces. Heat oil in frying pan until very hot. Put eggplant in, turn heat to low, stir fry until it's soft for about 3 minutes. Then press eggplant, to squeeze out the excess oil. Remove eggplant from pan and set aside. Into the frying pan, add chopped garlic, ginger and hot bean paste, stir for a few seconds. Add soy sauce, sugar, salt and soup stock and bring to a boil. Add eggplant, cook about 1 minute until sauce is gone. Add vinegar and sesame oil. Stir until heated through. Sprinkle with chopped green onion. Mix carefully and serve.


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