Szechuan Fried Eggplant

1. 1

   in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.

2. 2

   in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,

3. 3

   add the gingerroot, and garlic stir until fragrant.

4. 4

   add the stock, sugar, and soy sauce.

5. 5

   add the eggplant pieces and let simmer for 2 minutes.

6. 6

   stir in the scallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.