Fish-Flavored Eggplant

Feature: slightly sweet & sour
Serves 1 to 2 and ready in 15-20 min

Dietitian's rating

Ingredients:

• 1 eggplant (around 500g)
• 500g vegetable oil (consume 5 tablespoons only)
• 2 teaspoons soy sauce
• 3 teaspoons rice wine
• 1 teaspoon vinegar
• 1 tablespoon Szechuan hot bean sauce
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3 stalks spring onion
• 5 slices ginger
• 8 cloves garlic
• 1 teaspoon cornstarch

Preparation: (5 min)

• Chop ginger, garlic and spring onion
• Peel the eggplant and cut into the thick strips
• Mix cornstarch with water as sauce

Instruction: (10-15 min)

• Heat vegetable oil until hot and fry eggplant until golden
• Remove egg plant and drain
• Leave 2 tablespoons vegetable oil in wok and heat until hot
• Add garlic, ginger, Szechuan hot bean sauce and stir-fry until fragrant
• Slide in egg plant and sprinkle in salt, rice wine and soy sauce
• Fill wok with 3 tablespoons water
• Bring to a boil with high heat and reduce heat to simmer until eggplant is tender
• Pour in vinegar and sprinkle in sugar
• Pour in mixed cornstarch sauce and sprinkle in spring onion
• Stir until well combined and serve