Ingredients
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2 -3 tablespoons chicken broth
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1 teaspoon sugar
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3 scallions, finely chopped
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1 teaspoon light soy sauce
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2 teaspoons garlic, finely chopped
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1 tablespoon chili bean sauce
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peanut oil (for frying)
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2 teaspoons fresh gingerroot, finely chopped
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4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
Instructions
- in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
- in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
- add the gingerroot, and garlic stir until fragrant.
- add the stock, sugar, and soy sauce.
- add the eggplant pieces and let simmer for 2 minutes.
- stir in the scallions and serve.