1 small eggplant, cut into 2 cm cubes
1 minced shallot
4 slices of fresh ginger, peeled and finely chopped
1 bunch of scallions, thinly sliced
1 tablespoon soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon cornstarch dissolved in water
1 tablespoon oil
some sesame oil
1 small eggplant, cut into 2 cm cubes
1 minced shallot
4 slices of fresh ginger, peeled and finely chopped
1 bunch of scallions, thinly sliced
1 tablespoon soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon cornstarch dissolved in water
1 tablespoon oil
some sesame oil
Wash and dry the eggplant
Remove the stems
Don't peel
Cut the eggplant into four pieces lengthwise, then cut each piece into 2 cm cubes
Place the eggplant with the shallot, ginger, and scallions on a work surface
Mix the soy sauce, vinegar, sugar, and cornstarch dissolved in water until the sugar dissolves
Dissolve the cornstarch in water separately
Heat a large skillet or wok over high heat for 30 seconds
Add the oil and stir-fry for another 30 seconds
Quickly add the shallot, ginger, and scallions and stir-fry for a few seconds
Add the eggplant and stir-fry with a spatula, turning and pressing gently for 2 minutes
Increase the heat, stir the seasonings, and pour them over the eggplant
Stir lightly
Add the dissolved cornstarch mixture and combine with the sauce
Add sesame oil and stir quickly
Serve in a dish.
