1. Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds. 2. Add the eggplant to the wok and continue frying for 2-3 minutes. 3. Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
