Sichuan Eggplant (Serve 4)

Ingredients

2 eggplant, chopped
2 tbsp Spring onion, chopped
2 garlic
1 tbsp ginger. Chopped
3 tbsp cooking oil

Sauce

1½ tbsp Pat Chun Kecap Manis
1 tbsp Pat Chun Spice vinegar
2 tbsp brown sugar
1 tbsp Shaoxing wine
6-7 tbsp water

Preparation

1. Stir-fry garlic, ginger and eggplant.
2. Add sauce to boil.
3. Sprinkle spring onion. Serve.