Eggplant with Ginger in Chinese Style

Name: Eggplant with Ginger in Chinese Style
Yield: 6
Ingredients: 750 g small eggplants; 1 finely chopped garlic clove; 4 fresh ginger slices, finely chopped; 1 well-chopped green onion; 1 tablespoon soy sauce; 2 tablespoons vinegar; 2 tablespoons sugar; 1 tablespoon cornstarch dissolved in water; 1 tablespoon water; 4 tablespoons vegetable oil; some drops of chili pepper sauce

1
750 g small eggplants
2
1 finely chopped garlic clove
3
4 fresh ginger slices, finely chopped
4
1 well-chopped green onion
5
1 tablespoon soy sauce
6
2 tablespoons vinegar
7
2 tablespoons sugar
8
1 tablespoon cornstarch dissolved in water
9
1 tablespoon water
10
4 tablespoons vegetable oil
11
some drops of chili pepper sauce

Ingredients

1
750 g small eggplants
2
1 finely chopped garlic clove
3
4 fresh ginger slices, finely chopped
4
1 well-chopped green onion
5
1 tablespoon soy sauce
6
2 tablespoons vinegar
7
2 tablespoons sugar
8
1 tablespoon cornstarch dissolved in water
9
1 tablespoon water
10
4 tablespoons vegetable oil
11
some drops of chili pepper sauce

Directions

1
Wash and dry the eggplants, then remove their stems
2
Do not peel
3
Cut the eggplant into four long pieces and cut each piece into 2 cm cubes
4
Place the eggplant with garlic, ginger, and green onion on a working surface
5
Mix soy sauce, vinegar, sugar, and cornstarch in a separate bowl until it dissolves
6
Heat a large frying pan or wok over high heat for about 30 seconds
7
Add oil and stir-fry for another 30 seconds
8
Quickly add garlic, ginger, and green onion and stir-fry for a few seconds
9
Add the eggplant and stir with a spatula, turning and pressing lightly for 2 minutes
10
Increase the heat, stir the seasonings, and pour over the eggplants
11
Mix gently
12
Add the dissolved cornstarch mixture and add to the sauce
13
Add chili pepper sauce and stir quickly
14
Serve on a platter