Andy Battle's Chinese Eggplant

By battlecj

Ingredients

• sauce:
• 3 Chinese eggplants,
• 1 tbl. garlic
• 1 tbl. ginger
• 1 bunch basil
• 2 scallion
• 1 part each
• soy sauce
• chinese rice wine
• chinese black vinegar (other rice vinegar fine)
• fermented bean paste (sometimes called chili bean sauce)
• & sesame oil to taste

Details

Servings 4

Preparation

Step 1

pan or deep fry eggplant slices 2-3 minutes; place on paper towels and set aside

heat pan to medium high or high if you are very careful not to burn garlic, etc

- put oil in pan
- put 1tsbp of garlic and 1tsbp of ginger into pan and keep moving for
30 sec - 1 minute (until aromatic)
- add eggplants then sauce, stir fry w/ sauce bubbling etc ~2 minutes
- add basil towards end if using
- can use corn starch to thicken up sauce - mix small amt w/ a bit of
water and pour into stir-fry