Serves 1
Ingredients:
6 oz. eggplant
3 scallions, cut into 1/2 inch lengths
1/4 oz. ginger, finely chopped
1 clove of garlic, finely chopped
1 tsp. chili-bean sauce
2 tsps. Soy sauce
1/4 tsp. sugar
1/4 tsp. salt
3 tbsps stock
1/2 tsp. vinegar
1 tsp. sesame oil
Oil for deep frying
Directions:
1. Wash and cut the eggplant into wedge-shaped pieces about 1 1/4 inches across.
2. Bring the deep fat to a high heat, then reduce the heat and fry the eggplants for 3 minutes over a low heat. Drain the eggplants; press gently to remove the excess oil.
3. Heat a wok over a low heat with 1 tbsp. oil. Stir fry the scallions, garlic, ginger and chili-bean sauce over a low heat for 30 seconds.
4. Add the soy sauce, sugar, salt and stock and stir well. Put in the eggplants and bring to the boil.
5. Cook for about 1 minute until all the liquid has gone.
6. Stir in the vinegar.
7. Sprinkle with sesame oil just before serving. Garnish if desired with a few chopped chives.
