Chinese eggplant with spicy garlic sauce

Step 1/ 4

• 2 eggplant
• 1 green bell pepper
• 1 red bell pepper
• 2 stalk green onion
• 10 g ginger
• 2 clove garlic

• cutting board
• knife

Cut the eggplant into bite-sized pieces, slice the bell peppers, green onion, ginger, and garlic.

Step 2/ 4

• potato flour for dusting

• large mixing bowl

Dust eggplant pieces in potato flour.

Step 3/ 4

• vegetable oil for frying

• wok or large frying pan
• slotted spoon

Heat enough vegetable oil to cover eggplant in a wok over medium-high heat and add the eggplant. Fry until golden brown. Remove eggplant from oil and set aside. Discard oil.

Step 4/ 4

• 60 g ground pork
• 2 tbsp dark soy sauce
• 4 tsp starch
• 4 tbsp water
• 2 tbsp sugar
• vegetable oil for frying
• salt
• pepper

Coat wok in a little oil and set over medium-high heat. Add the the peppers, green onion, ginger, garlic, ground pork, soy sauce, starch, and water to the wok and stir to combine. Fry until fragrant, then add sugar, pepper, fried eggplant, and salt to taste and cook for approx. 1 min. more. Transfer to serving plate and enjoy!

Enjoy your meal!