This twice cooked eggplant stir-fry is creamy and luscious. it is finished with plum sauce to give a delicious sweet/sour flavour.
±500g large eggplant, cut into chunks
1T oil for frying
1 clove garlic, crushed
±1T minced ginger
2 spring onions, chopped
1-2 fresh chillies, chopped
2T Wickedfood Earth plum sauce
1T light soy sauce
1T Shaoxing rice wine
- Ether steam or fry the eggplant until just soft.
- Mix plum sauce, water soy sauce and rice wine. Set aside.
- Heat up some oil in a wok over high heat. Add ginger and garlic, let it sizzle for ±10 seconds. Add the eggplant. Stir-fry until the eggplant starts to crisp at the edges.
- Reduce the heat and add the sauce then sprinkle spring onions and chilli over the eggplant. Stir until the eggplant is evenly coated with the sauce. Serve immediately with plain rice and grilled chicken.