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. in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly, 3. add the gingerroot, and garlic stir until fragrant. 4. add the stock, sugar, and soy sauce. 5. add the eggplant pieces and let simmer for 2 minutes. 6. stir in the scallions and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
