Ingredients
Scale
- 2 Asian Eggplants diced
- 2 large garlic cloves minced
- 1 tbsp soy sauce
- 1 tbsp chinese black vinegar or balsamic vinegar
- 1 tsp rice wine
- 1/2 tsp sugar
- 3 tbsp canola oil
- 1/4 tsp salt
Instructions
- Add the diced eggplants into a pot of water with some salt and let it sit for about 15 mins.Drain and pat them dry.
- In a bowl mix the soy sauce,vinegar,rice wine,sugar and salt
- In a wok heat 2 tbsp of oil. Saute the eggplants on high for a 2-3 mins on one side and flip them over.Cook for another 2-3 minutes on the other side or till they’re slightly golden and tender. Transfer them on to a plate.In the same wok add a tbsp of oil and cook the minced garlic on low heat until they begin to change color making sure to not burn them.Add the eggplants along with the sauce mix.Mix well and cook for another minute.Transfer into a serving bowl immediately.Garnish with spring onions.Serve hot.
- Category: Side