Chinese Eggplant
Ingredients
- 625g eggplant, sliced into chips
- 4 mini sweet peppers, sliced
- 5 clove garlic, crushed
- 15g ginger, grated
- 5 red chilies, diced
- 5ml Mr Chen’s sesame oil (add at the very end)
- 3-piece spring onion, sliced for garnish
Sauce
- 30ml Mr Chen’s Soy Sauce
- 15ml Mr Chen’s Dark Soy Sauce
- 30ml Mr Chen’s Oyster sauce (or Vegetarian Oyster Sauce)
- 30ml Mr Chen’s Rice Wine Vinegar
- 45ml brown sugar
- 5ml Mr Chen’s Hoisin Sauce
- 10ml cornstarch
- 15ml cooking wine (optional)
- 60ml water
Method
1
Stir together sauce ingredients.
2
Combine remaining chopped ingredients in a large bowl and coat with sauce mixture.
3
Place wok on burner, adding ingredient mixture, tossing regularly for 5 minutes or until eggplant softens.
4
Add sesame oil to the wok and toss for 1 minute.
5
Serve topped with spring onions alongside your favourite Mr Chen’s dumplings.
Ingredients
- 625g eggplant, sliced into chips
- 4 mini sweet peppers, sliced
- 5 clove garlic, crushed
- 15g ginger, grated
- 5 red chilies, diced
- 5ml Mr Chen’s sesame oil (add at the very end)
- 3-piece spring onion, sliced for garnish
Sauce
- 30ml Mr Chen’s Soy Sauce
- 15ml Mr Chen’s Dark Soy Sauce
- 30ml Mr Chen’s Oyster sauce (or Vegetarian Oyster Sauce)
- 30ml Mr Chen’s Rice Wine Vinegar
- 45ml brown sugar
- 5ml Mr Chen’s Hoisin Sauce
- 10ml cornstarch
- 15ml cooking wine (optional)
- 60ml water
Method
1
Stir together sauce ingredients.
2
Combine remaining chopped ingredients in a large bowl and coat with sauce mixture.
3
Place wok on burner, adding ingredient mixture, tossing regularly for 5 minutes or until eggplant softens.
4
Add sesame oil to the wok and toss for 1 minute.
5
Serve topped with spring onions alongside your favourite Mr Chen’s dumplings.
