SERVES 4PREP •COOK
sauce
| 2 | tablespoons | soy sauce | ||
| 2 | tablespoons | vinegar | ||
| ½ | teaspoon | salt | ||
| 1 | tablespoon | sugar | ||
| 1 | tablespoon | cornstarch | ||
water |
Make a starch mixture with cornstarch and water. Mix with all other ingredients.
| 1 | eggplant, cut into preferred size | |||
| 2 | spicy green pepper, cut into preferred size | |||
| 2 | slices | ginger, minced | ||
| 4 | cloves | garlic, minced | ||
vegetable oil |
In a bowl, allow eggplant to absorb salt for 10 mins.
Heat up the pan, add some vegetable oil to pan fry the eggplant until browned. Set aside.
Heat up oil and cook ginger and garlic until fragrant. Add peppers until cooked halfway. Add in the eggplant and mix evenly.
Add in sauce and let vegetables simmer and absorb. Serve!