Ingredients
500 g Chinese eggplants
3 tablespoons vegetable oil
3 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons chili sauce
1 tablespoon sugar
Salt to taste
1 tablespoon chopped spring onions
Method
1. Start by cutting the Chinese eggplants into bite-sized pieces.
2. Heat the vegetable oil in a large pan over medium heat.
3. Add the minced garlic and ginger, cooking until fragrant.
4. Mix in the soy sauce, rice vinegar, chili sauce, and sugar. Stir well until heated through.
5. Toss in the eggplant pieces and cook until they become tender. Season with salt and top with spring onions before serving.
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