Eggplant in Hot Garlic Sauce

This dish originates from Chinese Schezuan style cuisine but it was brought to Hong Kong by immigrants. When you bite into it, you will be able to see that it is just so full of flavor. A taste of sweetness is then followed by savory and spicy! The eggplants and the beef (sometimes pork is used) is braised in a very delectable garlic sauce and it also has heat from the chillies. In creating the dish, you will notice that the eggplant soaks up your oil when frying but what you can do is blanch the eggplants prior to stir-frying but you know, you can always just go traditional! 

Ingredients:

350 g eggplant

3 tbsp peanut oil

2 spring onions, finely chopped

3 fresh red chillies, finely chopped

1 tbsp finely chopped ginger

1 tbsp crushed garlic

75 g sliced beef

2 tsp sugar

1 tbsp Chinese wine

1 tbsp. soy sauce

100ml chicken stock

2 tsp. vinegar

1 tsp. sesame oil

Procedure:

1.) Wash and prepare eggplant, cut into finger-sized pieces. Heat oil in a wok and fry the eggplant for 2 mins. Drain excess oil.

2.) Reheat oil and wok, then add the spring onions, chili, ginger, and garlic, stir fry for 2 mins. Add the beef and cook for 2 mins.

3.) Add the sugar, wine, soy sauce, and stock. Bring it to a boil.

4.) Lower your heat to medium and add the eggplant and don't forget to season. Cook until reduced by 2/3. Stir in vinegar and sesame oil. Serve immediately.