How to make it

  • Cut eggplant into french-fry like strips.
  • Deep fry eggplant for 3-4 minutes or until soft. Remove and drain.
  • Pour off oil until 1 tablespoon remains. Add garlic, ginger, green onion (white-part), and chilies. Stir-fry for 1 minute.
  • Add soy, wine, and vinegar, bring to boil.
  • Add eggplant pieces, stir well and braise for 30 seconds.
  • Add cornflour and stir until smooth.
  • Garnish dish with sesame oil and green onion (green-part)

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