Yu Xiang Eggplant

SERVES 4PREP COOK

sauce

1tablespoons

coconut sugar

1tablespoon

corn starch

1tablespoon

soy sauce

1tablespoon

black vinegar

½cup

stock

1teaspoon

toasted sesame oil

  1. In a bowl, mix all ingredients. Set aside.

eggplant stir-fry

2large

Chinese eggplants

1tablespoon

pickled hot peppers

2teaspoons

chili garlic paste

4cloves

garlic, minced

1tablespoon

ginger, minced

1tablespoon

cooking oil

  1. Cut eggplants in 4 pieces, lengthwise and then each piece into inch long lengths.

  2. Steam eggplant for 8 minutes, put aside.

  3. In a hot wok, add cooking oil, pickled hot peppers, chili garlic paste, garlic and ginger and stir fry 1 minute.

  4. Add steamed eggplant and stir fry 30 seconds.

  5. Add sauce to stir fry for 30s.

garnish

1

green onion, chopped

1tablespoon

cilantro, chopped

  1. Garnish with cilantro and green onion.