Directions

To Make

1. Peel off the skin from the eggplant, then cut the eggplant into about 10 cm long strips 4 cm thick, and steam for about 10 mins. And then gently flatten the eggplant with a knife.
2. Heat the frying pan, and add 3 tbsp of cooking oil, then put the eggplant into the pan and fry for 3-5 mins on each side until the eggplant is lightly brown. Then add the minced garlic and ginger and fry for 1 min.
3. Put all the cooking sauce ingredients into a bowl and mix well, then add to the pan with the eggplant and cook for 3 minsuntil the sauce is thick.
4. Then, sprinkle with chopped spring onion and serve with rice.