Stir-fry Eggplant with Plum Sauce
Ingredients:
2 large eggplant, cut into chunks about 400g
2 tbsp cooking oil
3 tbsp Double Camel Plum Sauce
4 tsp Double Camel Soy Sauce
2 tsp water
10 clove garlic, crushed
2 tsp minced ginger
4 stalk scallion, chopped
Fresh chilli, chopped to taste
Instructions:
- Boil the water first then place the eggplant into the steamer. Cook for 3-4 mins. Discard any water.
- Mix plum sauce, soy sauce and water. Set aside.
- Heat up oil in a wok over high heat. Add ginger and garlic, let it sizzle for 10 seconds or so. Then put the eggplant in. Stir from time to time until it becomes a little brown.
- Turn the heat down to low. Pour the sauce then sprinkle scallions and chilli over the eggplant. Stir until the eggplant is evenly coated with the sauce. Serve immediately with plain rice.
