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Eggplant with Garlic Sauce
(Yuxiang Qiezi)
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Ingredients
400 grams (14 oz) eggplant
50 grams (2 oz) scallions
50 grams (2 oz) minced meat
10 grams (1/2 oz) bruised garlic
10 grams (1/2 oz) bruised ginger
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Seasoning:
1 tbsp chili sauce
1 tbsp sugar
1/2 tbsp soy sauce
1 tbsp starch water
1 tbsp vinegar
1/2 tbsp sesame oil |
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Clean and peel eggplant. Blanch and cut into strips.
Clean and chop the scallions.
Heat salad oil in a wok, deep-fry the eggplant, remove and drain.
Stir-fry the minced meat, bruised garlic, bruised ginger and chili sauce, and add a bit of broth.
Add sugar and soy sauce and starch and simmer until most of the water has boiled away.
Add vinegar and chopped scallions, sprinkle with sesame oil, and serve.
Feature: This dish is light in color with a rich flavor.
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